Sweet potato: 200g (1 large, peeled and cubed), Red lentils: 100g (1/2 cup, dry), Onion: 100g (1 medium, diced), Carrot: 75g (1 medium, diced), Celery: 50g (1 stalk, diced), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Vegetable broth: 500ml (2 cups), Coconut milk (light): 125ml (1/2 cup), Curry powder: 5g (1 tbsp), Turmeric: 2g (1 tsp), Cumin: 2g (1 tsp), Olive oil: 10ml (2 tsp), Cilantro: 5g (1 tbsp, chopped), Lemon juice: 5ml (1 tsp), Black pepper: to taste
1. Sauté aromatics: In a large pot, heat 10ml olive oil and cook 100g diced onion, 75g diced carrot, and 50g diced celery for 5 minutes. Add 6g minced garlic and 5g grated ginger, cook for 30 seconds. 2. Add spices: Stir in 5g curry powder, 2g turmeric, and 2g cumin, cook for 1 minute. 3. Add main ingredients: Add 200g cubed sweet potato, 100g red lentils, and 500ml vegetable broth. Bring to a boil, then simmer for 20 minutes until lentils and sweet potato are tender. 4. Blend: Partially blend the soup with an immersion blender, leaving some chunks for texture. 5. Finish: Stir in 125ml light coconut milk and 5ml lemon juice, heat through. 6. Serve: Garnish with 5g chopped cilantro and black pepper.
