This is one of my ultimate comfort food meals- as almost anything with sweet potato is! I really love to make this in autumn and winter, but it was a slightly grey day when I made this and I couldn’t resist. It’s a very creamy, filling soup, and is easy on the body for digestion, which is why it makes a great dinner option. I hope you enjoy it as much as I do.
1tbsp butter/ghee/coconut oil
3 garlic cloves, finely chopped
2 onions, chopped
2 carrots, chopped
2 medium sweet potatoes, chopped (if you’re blender isn’t very powerful, chop them smaller)
2 bay leaves
400g red lentils, rinsed
Thumb-sized piece of fresh ginger, peeled and diced
1 tsp ground coriander
Salt and black pepper, to taste
1.5L bone broth or water
Natural yoghurt or coconut yoghurt, to serve (optional)
For the toasted pumpkin seeds:
50g pumpkin seeds
1/2tsp ground coriander
Melt the butter in a large saucepan and add the garlic, onion, ginger, carrots, sweet potatoes and bay leaves to the pan and cook over a medium heat for 15 minutes until soft but not browned.
Add the bone broth, lentils, ground coriander and season to taste. Bring to the boil and cover with a lid. Then reduce the heat and simmer for 30 minutes.
10 minutes before the soup is ready, dry-fry the ground coriander in a frying pan over a low heat for about 1 minute until fragrant- make sure it doesn’t burn. Add the pumpkin seeds and cook for about 4 minutes until crispy and slightly browned.
Remove the bay leaves from the soup and blend until smooth (I use a hand blender). Serve with the natural yoghurt if using, and the toasted pumpkin seeds sprinkled on top.