Sweet potato, Red Lentil and Piquillo Pepper Soup

Soup again tonight! After 43 degrees over the weekend, it has really cooled down here, especially in the evening. So I thought I’d get my soup fix in before summer really arrives. This soup is thick, creamy and has a smoky spicy kick. Exactly what I needed to keep me and bub nice and warm.

DSC03024Sweet potato, Red Lentil and Piquillo Pepper Soup (vegan, gluten free, soy free, nut free)

Ingredients:

3 medium sweet potato, cut in to cubes (about 6 cups)

olive oil

1 onion, diced

3 garlic cloves, diced

1 tablespoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 cup red lentils

5 cups vegetable stock (1/2 cup water)

8 roasted piquillo peppers, plus more to garnish (or 4 roasted capsicums)

1  teaspoon liquid smoke

cayenne pepper to taste

sea salt to taste

natural coconut yoghurt (or savoury soy yoghurt) to garnish

black pepper to taste

Method:

1. Preheat the oven to 190 degrees.

2. Place sweet potato on a tray, drizzle with some olive oil and roast for 30-40 minutes or until cooked.

3. In the meantime, heat 2 tablespoons of olive oil in a large pot and then add the onion and garlic. Saute for 4 minutes or until translucent.

4. Add the cumin, ginger, cinnamon to the pot. Sauté for 1 minute or until the the spices are fragrant.

5. Add the red lentils and 1 cup of vegetable stock. Bring to the boil and then put on a simmer. Cook for 15 minutes or until the lentils are cooked. Add 1/2 cup water if too dry.

6. Place the roasted sweet potato, red lentils, piquillo peppers and 1 cup of vegetable stock in a Vitamix or blender and blend till smooth. You may need to do in 2 batches. Alternatively you can place all the ingredients in the pot and use a bar mix to blend.

7. Return the ingredients from the Vitamix to the pot. Add 3 cups of vegetable stock, liquid smoke, cayenne pepper and sea salt and stir through. Bring to the pot to the boil, then place on a simmer, season with more sea salt if you need before serving.

8. Serve the soup topped with natural coconut yoghurt, ribbons of piquillo peppers, black pepper and drizzle some olive oil.

*Serves 4-6

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