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Curried Sweet Potato and Lentil Soup Recipe

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This recipe for Curried Sweet Potato and Lentil Soup is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2­inch
chunks
2 large stalks celery, cut into 1/4­inch pieces
1 large onion (12 ounces), cut into 1/4­inch pieces
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon grated, peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3 1/2 cups vegetable broth
1 package (16 ounces) dry lentils, rinsed and picked through
2 tablespoons butter
6 cups water
Yogurt
Directions:
Directions:
1. In 6­quart Dutch oven, melt butter over medium heat. Add the
sweet potatoes, celery, and onion and cook, stirring occasionally,
until onion is tender, about 10 minutes. Add garlic, curry powder,
ginger,  cumin,  coriander,  salt,  and  ground  red  pepper;  cook,
stirring, 1 minute.
2. To vegetables in Dutch oven, add broth, lentils, and water; heat
to boiling over high heat. Reduce heat to low; cover and simmer,
stirring  occasionally,  until  lentils  are tender, 40  to 50 minutes.
Serve with yogurt, toasted coconut, and lime wedges, if you like.

 

 

 

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