Curried Sweet Potato Lentil Soup Recipe Recipe For Meatloaf

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VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP



Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup image

This vegan lentil soup is quick, easy, nutritious, and delicious.

Provided by Kasmira Bresett

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h10m

Yield 5

Number Of Ingredients 12

1 tablespoon coconut oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger, or more to taste
1 tablespoon curry powder, or more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
8 cups vegetable broth
1 cup dry red lentils, rinsed and drained
1 head cauliflower, broken into florets
2 cups cubed sweet potato
3 cups fresh spinach

Steps:

  • Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
  • Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g

CURRY POTATO LENTIL SOUP



Curry Potato Lentil Soup image

Very warming for cold days. Healthy, vegetarian, gluten-free (just make sure your bouillon is gluten free!).

Provided by Yummy Tummy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 onion, chopped finely
2 -3 garlic cloves, minced
3 large celery ribs, with leaves, chopped
2 large carrots, diced
1 -2 teaspoon mild curry powder
1 tablespoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1 -2 teaspoon garam masala
1 bay leaf
3 medium yellow potatoes, cubed
1 cup red lentil
2 cups tomato juice
1 tablespoon yellow mustard
water
1 bouillon cube (or use broth instead of water)
1/4 cup coconut milk
salt, to taste

Steps:

  • 1. Fry onions in olive oil until beginning to brown.
  • 2. Add garlic, celery and carrots and cook until beginning to soften.
  • 3. Add spices and cook until fragrant.
  • 4. Add potatoes, lentils, tomato juice, mustard and bouillon and water to cover by a couple of inches (about 1 cup - if it is too thick you can always add more water.).
  • 5. Simmer until potatoes are soft and lentils are beginning to break down, about 1/2 hour.
  • 6. Add more spices to taste if necessary. Stir in coconut milk and salt to taste.
  • 7. Devour, but don't let the potatoes burn your mouth!

Nutrition Facts : Calories 440.8, Fat 8.5, SaturatedFat 3.7, Cholesterol 0.1, Sodium 625.3, Carbohydrate 78.1, Fiber 12.4, Sugar 19.7, Protein 17.5

CURRIED SWEET POTATO SOUP



Curried Sweet Potato Soup image

This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.

Provided by Annisette

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 large onion, chopped
2 garlic cloves, crushed
3 teaspoons curry powder
2 1/2 lbs sweet potatoes, peeled and cubed
4 cups chicken stock
1 large apple, peeled, cored and grated
1/2 cup light coconut milk

Steps:

  • In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
  • Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
  • Process with an immersion blender (or in batches with a regular blender) until smooth.
  • Stir in the coconut milk and reheat gently without boiling.
  • Serve with warm pita bread.

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