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