Winter Soup with Sweet Potato
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Sweet Potato and Lentil Soup

Super simple, nutritious and warming this lightly spiced sweet potato and red lentil soup is perfect for chilly, wintery days. Serve it chunky with texture or silky smooth and it will warm you from the inside out.
Course Lunch, Soup
Cuisine International
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 183kcal
Author Chris Mosler | Thinly Spread

Equipment

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion peeled and diced
  • 400 g sweet potato peeled and chopped into chunks
  • 1 tsp finely chopped fresh ginger
  • 1 large clove garlic finely chopped
  • 1/4 tsp dried chilli flakes
  • 1/2 tsp cumin seeds
  • 1/2 tsp smoked paprika
  • 4 tbsp red lentils rinsed
  • 700 ml vegetable stock
  • salt and pepper to taste

Instructions

  • Heat the olive oil in and gently fry the onion for a few minutes until soft.
  • Add the ginger, garlic, chilli flakes, cumin and smoked paprika and fry for a further minute until aromatic.
  • Add the sweet potato, lentils and stock.

If Using Froothie EVOLVE Blender

  • Put all ingredients into cooking jug. Put on lid. Select smooth soup function and press On.
  • Taste and adjust seasoning to taste.

If Cooking On Hob

  • Bring to boil, reduce to a simmer and cook for 25 minutes until potatoes are soft and lentils are cooked.
  • Pour into a high speed blender/food processor or use a handheld stick blender and blend until smooth.
  • Taste and adjust seasoning to taste.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 183kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 760mg | Potassium: 492mg | Fiber: 7g | Sugar: 7g | Vitamin A: 14720IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg