Sweet potato, carrot and red lentil soup

    50 min

    Warming, creamy soup with a hint of curry. Just the right texture, perfect for autumn nights...... Or anytime.

    23 people made this

    Serves: 6 

    • 1 knob salted butter
    • 1 leek, chopped
    • 1 red onion, chopped
    • 1 teaspoon mild chilli powder
    • 2 tablespoons mild curry powder, divided
    • 2 medium sized sweet potatoes, peeled and grated
    • 1 large carrot, grated
    • 1.5L water
    • 1 chicken stock cube
    • 1 vegetable stock cube
    • 2 teaspoons garlic powder
    • 250g red lentils
    • 1 clove garlic, grated
    • salt and pepper to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large soup pan, melt the butter and sauté leek, onion, chilli powder and 1 tablespoon of curry power until coated and soft.
    2. Grate the carrot and peeled sweet potato into the same pan, mixing thoroughly until slightly soft. I take off the heat and pop the lid on the pan for a couple of minutes whilst prepping my stock.
    3. Boil 1.5 litres water and crumble in the chicken and veg stock cubes, then pour into pan. Mix well. Add garlic powder, stir and boil on medium heat for 10 minutes with lid on.
    4. Add second spoon of curry powder and add red lentils. Stir and replace lid for 15 to 20 minutes, or until lentils are tender.
    5. Grate in clove of garlic and cook into soup for 5 minutes.
    6. I bend half the soup and add back to pan.
    7. Salt and pepper to taste. So easy and delish!

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