Description
A hearty and nutritious vegan soup perfect for Christmas, made with sweet potatoes and lentils.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 cup dried red lentils, rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook for 5 minutes until softened.
- Add sweet potatoes, lentils, cumin, and smoked paprika. Stir well.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until sweet potatoes and lentils are tender.
- Blend half of the soup for a creamy texture (optional).
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra creaminess, add a splash of coconut milk.
- Adjust spices to your preference.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International