Sweet potatoes, red lentils, turmeric, spinach, tomatoes... there is so much goodness going on in this easy and delicious soup!
Sweet Potato & Lentil Soup with Chicken Bone Broth
Rated 5.0 stars by 1 users
Category
Soups
Servings
8-10
Prep Time
20 minutes
Cook Time
45 minutes
Author:
Crystal
Sweet potatoes, red lentils, turmeric, spinach, tomatoes... there is so much goodness going on in this easy and delicious soup!
Ingredients
1000g sweet potato, peeled and cubed
1 small yellow onion, chopped
2 cups leeks, chopped
3 cloves garlic, minced
1 can (28 fl oz) diced tomatoes
1 cups baby spinach
2 cups red lentils
2 inch cube fresh ginger
1 can (400ml) coconut milk
4 tsp curry powder (we used hot curry powder!)
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp sea salt
2 Tbsp olive oil
1 cup water
Directions
Peel sweet potatoes and cut into small cubes. Chop onion and leek, mince garlic and ginger. Rinse lentils.
Heat large soup pot over medium-high heat and add olive oil. Add garlic, ginger, onion, and leek. Cook for 5-6 minutes, stirring regularly.
Add The Brothery Chicken Bone Broth, water, sweet potato cubes, lentils, curry powder, turmeric, sea salt, and cinnamon. Reduce to medium and cook until potato chunks are soft (approximately 20-25 minutes).
Use a hand blender to purée soup in pot, don't hesitate to leave a few sweet potato chunks, or transfer soup to a blender/food processor to purée and then return to soup pot.
Reduce heat to low. Add coconut milk, tomatoes, and spinach. Stir. Cook for 5 minutes or until spinach is wilted. Serve warm.