It’s come to the point in winter when I’ve finally succumbed to the freezing temperatures, and made soup for work. I need to defrost myself periodically throughout the day, so lunch need to be piping hot. I am not a huge soup fan unless they are thick, delicious and hearty. You can bet your bottom dollar that this Sweet Potato Red Lentil Soup ticks all of those boxes. This soup is a soup for those who, like me, would rather not participate in this winter tradition unless it’s worth my while.
An important point to make in this recipe is that you should use your own judgement when you are blending your soup. If you want it chunky, don’t process it as much. If you want it smooth, then you’re going to want to blend it for longer. Also bear in mind that 75 grams of sweet potato is low FODMAP, and 1/4 cup of red lentils are safe. This means the number of servings in the recipe is important to keep in mind when you’re dishing up.
Sweet Potato Red Lentil Soup
- 600 grams sweet potato equates to roughly 1 large sweet potato
- 1.5 cups low FODMAP chicken stock
- 1 can coconut milk
- 1 cup dried red lentils
- 1 tbsp paprika
- 4 tbsp tomato paste
- 2 tbsp lemon juice
- 1 tsp ginger
- 1 tsp turmeric
- salt and pepper to taste
Combine all ingredients in a large saucepan over low heat on the stovetop.
Cook the soup on a low heat until the lentils and the sweet potato is cooked.
Using either a handstick blender or a food processor (if using a processor you will need to wait until the soup is cold), blend the soup to your desired consistency.
Reheat and serve immediately if desired, or store in the fridge until needed.