Curried Sweet Potato and Red Lentil Soup

Did you know that sweet potato, ginger, turmeric and olive oil are all anti -inflammatory foods? If you didn't, now you do.

Not only is this soup delicious, it's a big pot of ant anti-inflammatory goodness!

In fact I could have named it "Anti Inflammatory Soup", but that doesn't sound appetizing does it?
A little note about turmeric... For maximum absorption, turmeric needs a fat and black pepper. We have that covered here.

Now onto the soup making.

As you see, I baked the sweet potatoes first. Not only does this produce more flavor, it takes away the need to peel them and to be honest, peeling vegetables is not my favorite thing to do.

3 Sweet Potatoes 

1 TBLSP Olive Oil
1 Large Onion, chopped
1 tsp Salt

2 Cloves Garlic, chopped
1 Inch piece Ginger, chopped

1 TBLSP Curry powder plus 1 tsp
1 tsp Turmeric
1/2 tsp Cayenne

1/2 tsp Pepper
1/2 Cup Red Lentils
2 Cups Vegetable Stock
* Cashews for garnish, optional
*Fresh Cilantro for garnish, optional

Bake the sweet potatoes at 400 degrees until soft (about 45 minutes).

While the sweet potatoes are baking, heat your Dutch oven or soup pot over medium-low heat and caramelize the onions. Add the salt now. It will draw out the moisture from the onions and make it easier for the onions to caramelize. You want low and slow here to bring out the sweetness of the onions. As a side note, caramelizing onions brings back great memories. I used to watch my mom make them and she would pick bits out of the pot, put some in my mouth and some into hers. Then we both proceeded to make "yummy noises".

Once the onions are caramelized, stir in the garlic and ginger. Stir until they are fragrant, about 30 seconds.

Stir in the curry, turmeric, cayenne, salt and pepper.

Add the red lentils with the broth

Raise the heat to boiling, cover and then lower back down to low heat.

Let them cook for about 20 minutes.

At this point your sweet potatoes should be cooked, soft and cool enough to be handled.

Scoop the insides of the sweet potato out and stir in until combined.

Continue cooking, covered, for another 30 minutes.

Puree with an immersion blender or in standard blender until pureed.

Top with cashews and fresh cilantro if desired.


Serve and enjoy!