Doctor's Review: Medicine on the Move

October 23, 2017
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Curried sweet potato, carrot and red lentil soup

If you don’t want to use cream in this soup, swirl in some plain yogurt or evaporated milk at the end or leave it out altogether. Many have been known to take this soup in to-go coffee cups to sip in the car or at their desks; one can only drink so much coffee. This soup can be frozen and it’s easily identifiable in the freezer by virtue of being bright orange.


canola or olive oil, for cooking
1 onion, chopped
1 to 2 garlic cloves, crushed
1 tbsp. (15 ml) grated fresh ginger
½ c. (125 ml) dry red lentils
1 medium sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
2 tsp. (10 ml) curry paste or powder
4 c. (1 L) chicken or vegetable stock
salt to taste
½ to 1 c. (125 to 250 ml) half-and-half (optional)
plain yogurt or sour cream, for serving (optional)


In a large saucepan, heat a drizzle of oil over medium-high heat. Sauté the onion, garlic and ginger for about 5 minutes, until the onion is soft. Add the lentils, sweet potato, carrot, curry paste, stock and salt, along with a cup of water. Bring to a boil, then turn the heat down, cover and simmer for 30 minutes or so, until the vegetables are very tender.

Add the cream, if using, and use a handheld immersion blender to purée the soup right in the pot. Taste and adjust seasoning, if needed. Serve immediately, or cool and refrigerate; reheat when you want it. Serve hot, with a dollop of yogurt or sour cream, if you like. For a delicious variation, replace the sweet potato with butternut squash and the carrot with an apple or pear. Serves 6.

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