A smooth and creamy textured soup with a hint of spicy flavour. Adding the cream, sour cream or yoghurt gives richness to the soup but it is certainly not essential.
30 ml butter or margarine
2 onions, coarsely chopped
1 clove garlic, crushed
125 ml yellow, red or brown lentils
2 litres water
10 ml chicken stock powder
500 g orange sweet potato, peeled and diced
Pinch each ground ginger, cumin, coriander, cayenne pepper and cinnamon
250 ml sour cream, yoghurt or cream (optional)
salt and black pepper
Finely chopped parsley or snipped chives
- Place the butter or margarine, onion, garlic and lentils in a saucepan and saute gently, stirring from time to time for 5 minutes.
- Add the water, stock powder, sweet potato and spices and bring to boil. Reduce heat and simmer gently for 30 minutes. Liquidize the mixture with a hand held blender or cool slightly and process in a food processor and return to the saucepan.
- Stir in the cream, sour cream or yoghurt if used, heat through and serve. Delicious!
6 to 8 servings.
– Substitute the sweet potato with carrot or butternut.
Photo credit: https://www.rosannadavisonnutrition.com