If you’re a curry lover, you HAVE to try this soup. It’s a family favorite. It’s great for immune support, it’s flavorful, and tasty!
Sweet Potato + Lentil Curry Soup:
4 C of veggie broth 1/2 diced yellow onion 2 C of cooked sprouted rice 2 sweet potatoes 1 C of canned coconut milk (I used Trader Joes) 3/4 C of red lentil 1/2 TSP of minced garlic 1/4-1/2 TSP of cayenne 1-2 TBSP of curry powder 1 TSP of ginger powder 2 TSP of salt A handful of mixed greens & cilantro 1/2 - a whole lime (depends on how citrusy you want it.)
What to do
Cook the onion on medium heat with the minced garlic and olive oil for a few minutes. Then add the diced sweet potatoes. (I diced the sweet potatoes to small cubes) let that cook for about 5 minutes. Once that has cooked, add in the spices and mix it well. Then add the veggie broth and the lentils to the pan. Let everything cook for 20 minutes so the lentils can fully cook and the veggies can soften. Meanwhile, make the rice on the side. Once the rice is done, throw the rice in the soup. Now you can add the rest of the ingredients: the coconut milk, greens of choice/cilantro, and lime! Stir and let it cook on low for another 2-3 minutes. Then voila!