Curried Sweet Potato & Lentil Soup
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Cook time: 
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Serves: 2.5 lt
 
Ingredients
Lentil Soup:
  • 1 Tbsp Extra Virgin Coconut oil
  • ½ c Lentils, soaked for 8+ hours, drained, rinsed and (optionally) sprouted
  • 1 lb Sweet Potato, (skin left on) diced
  • 1 Leek, diced
  • 1 Red Onion, diced
  • 4-6 Garlic cloves, minced
  • 3 Tbsp Ginger, minced
  • 3 Tbsp Fresh Turmeric, minced (or 1 if using dried)
  • 2 Tbsp Fenugreek Leaves
  • 1 tsp Garam Masala
  • ½ tsp Cumin, ground
  • ½ tsp Coriander seed, ground
  • Several twists of Wakame seaweed or sheets of Kombu
  • 2 c Fresh Coconut milk (see recipe below) or 1 bpa-free can
  • 4-5 c Homemade stock (or water)
  • Several grinds of fresh Black Pepper (to enhance turmeric absorption)
  • Sea(weed) Salt to taste
  • 1-2 bunches of Cilantro (or other greens), roughly chopped
Coconut Milk:
  • 1 c Shredded Coconut (unsweetened, unsulphered)
  • 1½ c Water
Instructions
For the Soup:
  1. On medium heat, in a heavy-bottomed pot, sauté the leek and onion in the coconut oil and 2 tablespoons of water until soft.
  2. Add the garlic, ginger, turmeric, fenugreek leaves, spices and salt and pepper, continue to sauté for another minute.
  3. Add the sweet potatoes, lentils, seaweed, coconut milk, and stock/water.
  4. Bring to a boil and then lower heat to medium/low. Simmer until the sweet potatoes and lentils are cooked through.
  5. Remove the seaweed if using kombu (temporarily) (if wakame, leave it in) and pulse the soup with an immersion/stick blender, just to break it up a little bit. If you only have a standard blender, purée one third of the soup, return it to the un-blended soup and stir it together. Add the kombu back in so that it continues to steep.
  6. If it seems watery, simmer it without a lid for another 15 minutes or so to reduce it.
  7. To serve, pour over a bowl of raw, hearty greens or top with a giant handful of fresh cilantro.
For the Coconut Milk:
  1. If your blender leaves something to be desired, soak the coconut in the water for 5-8 hours (skip this step if your blender is a beast)
  2. Blend the coconut and water in a a blender for several minutes.
  3. Strain through a fine-meshed sieve or nut milk bag.
  4. Save the solids and throw into a smoothie, veggie burger or bliss ball recipe. Freeze it if you don't see that happening withing 3 days.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/curried-sweet-potato-lentil-soup-and-homemade-coconut-milk/