This is another recipe I created when I did my first catering event. I wanted to make a unique soup but something subtle enough that everyone could enjoy. This healthy recipe is what I came up with. I love the lemongrass and lime juice with the coconut milk and chili flakes, which gives it a Thai sort of vibe. The lentils add extra creaminess when pureed and a nice veggie protein. I served it with cilantro and gluten-free vegan croutons. I made the croutons by slicing up some gluten-free baguette, tossing with olive oil and herbs and toasting in the oven until crunchy.
One little trick I use to make this soup even easier is to spiralized the sweet potato. Instead of chopping it up and waiting for it to cook, I spiralize it so that it’s very thin. It cooks in 5 minutes, and then the soup is ready to be pureed!
Sweet Potato Lentil Coconut Soup
- 700g sweet potato, diced or spiralized
- 1 Tbsp coconut oil
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 2 x 400ml cans coconut milk
- 4 cups vegetable stock
- 1 cup carrot, diced
- 1 cup celery, diced
- 1/2 tsp sea salt
- pinch of black pepper
- 1 tsp lemongrass paste (essentially pureed lemongrass, although you could use fresh chopped)
- 1/2 – 1 tsp chili flakes, depending on how spicy you would like the soup to be
- zest and juice of 1 lime
- 1/2 cup chopped cilantro
- 1 x 19 fl oz/540ml can lentils, drained and rinsed
- 1 Tbsp coconut sugar
In a large pot, melt the coconut oil over medium heat. Add the onion and cook, stirring, until translucent. Add the garlic, carrot, and celery, and continue to cook for 5 minutes, until softened. Add the salt, pepper, lemongrass, chili flakes, lime zest and juice, and coconut sugar. Stir well. Add the coconut milk and vegetable stock. Add the sweet potato, lentils and cilantro, and bring to a boil. Reduce to a simmer, until sweet potato is soft. Remove from heat, let cool. Puree in a high speed blender until smooth. Add water or additional veggie stock if mixture is too thick.