Vegan Lentil Sweet Potato Soup
Welcome to a flavorful journey of wholesome ingredients and comforting vibes! This Vegan Lentil Sweet Potato Soup combines creamy sweet potatoes, protein-packed lentils, warming spices, and a touch of ginger for a soup that’s not only hearty but also loaded with nutrients. Whether you’re looking for a cozy weeknight meal or a crowd-pleasing recipe, this soup is sure to deliver!
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Ingredients
- 1 cup Lentils rinsed
- 1 Sweet Potato large-sized, peeled and diced
- 1 Onion medium sized, chopped
- 3 Garlic Cloves minced
- 1 inch ginger grated
- 1/4 cup Cashews soaked for creaminess or use as garnish
- 1 tsp Ground Cumin
- 1/2 tsp Turmeric Powder
- 1/2 tsp Paprika
- 4 cups Vegetable Broth or water
- 1 tbsp Olive Oil or coconut oil
- Salt to taste
- Pepper to taste
- Cilantro or parsley (optional) for garnish
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add Spices & Vegetables:
- Mix in cumin, turmeric, and paprika, allowing the spices to toast briefly. Add the diced sweet potatoes and lentils, stirring to coat with the spices.
Simmer the Soup:
- Pour in the vegetable broth, bring to a boil, and then reduce to a simmer. Cook for 20-25 minutes or until the lentils and sweet potatoes are tender.
Blend for Creaminess (Optional):
- For a creamier texture, use an immersion blender to blend part of the soup, or transfer half to a blender, adding the soaked cashews for a velvety finish. Return the blended portion to the pot.
Season & Serve:
- Add salt and pepper to taste. Garnish with fresh cilantro, parsley, or a drizzle of coconut milk. Serve hot with crusty bread or rice on the side.