Coconut Curried Sweet Potato Lentil Soup with ApplesPosted: November 23, 2014
Today I bring you another fantastic recipe from Julie Van Rosendaal, which exemplifies perfectly why I love her recipes so much. As you know, dear readers, I have used many a recipe from Julie’s rock-awesome cook book, Spilling the Beans. (Remember the fabled Turkey and Black Bean Chili with Squash and Apples?) Well, this recipe is another classic one from Julie, where she incorporates lentils into a wonderful dish that just bursts with flavour.
Here’s the classic recipe shot. This recipe called for sweet potatoes, onion, fresh ginger, garlic, lentils and curry powder. For the lentils, I used Gold Forest Grain‘s red lentils (surprise, surprise?)
Now I have to tell you a story about me and sweet potatoes: I haven’t been able to eat them every since I got food poisoning from some sweet potato fries way back in 2nd year University. (Wow, that was 7 years ago…) Aversions are the worst! I decided it was time to try again, so I sucked it up, braced myself and dived into this recipe. I’m happy to say that I can now eat them again!
The beauty about using a slow cooker is that you can so easily make your recipes ahead of time. I’ve been running off my feet lately and forgetting to cook (collective gasp!!), so I decided to prep everything on a Sunday afternoon and have it all ready to go for the slow cooker on Monday morning.
First things first, chop up your onion, sweet potatoes, fresh ginger and garlic and throw it in your slow cooker.
Coconut Curried Sweet Potato Soup with Apples (Courtesy of Julie Van Rosendaal over at Dinner with Julie)
You will need:
2 onions, chopped
3 garlic cloves, crushed
1 Tbsp. fresh grated ginger
1 Tbsp. curry powder (I used yellow curry powder from Food You Can Cook)
2 medium sweet potatoes, peeled and chopped
1 L low sodium chicken stock
2 cups water
1/2 cup dry red lentils
1 tart apple, chopped (I used 2 small apples from our tree)
1 can coconut milk
juice of a lime
If making ahead, peel and chop sweet potatoes, dice onions, peel and grate ginger and crush garlic. Add to slow cooker. Chop up your apples and add to slow cooker. Rinse lentils and also add to slow cooker. Add curry powder and mix. Pop the lid on and refrigerate overnight. In the morning, add stock and water. Cook on low for 8 hrs.
(If not making ahead, add everything to the slow cooker and cook on low for 8 hrs.)
Puree the soup in your slow cooker using a hand-held immersion blender. Add the coconut milk, lime juice and salt, blend again and adjust seasonings.
Serve hot on a cold winter’s evening.