Me and sweet potato, it was love at first bite. Since then it’s sweet potato fries, gratin, mash, bread, cakes, muffins, ice cream and now a soup.
Thank you my love for being so tasty!
In this recipe there are also lentils in the mix, which makes this soup an excellent choice for carb loading.
The main ingredients are one big sweet potato and half a cup of lentils.
Peel the sweet potato, wash it, slice it and put it into a pot, add 7.5 dl /25 oz water, one cube of vegetable stock, one medium size onion (peeled and sliced) and one garlic clove.
Wash the lentils and add them into another, but smaller pot together with 2 cups of water and 1 tsp vegetable stock.
Let the two pots start to boil, then turn to lowest heat and let them cook with the lid on for 20′.
After cooking, rinse the lentils, drizzle a little bit of extra virgin olive oil (1 tsp), add a pinch of salt, mix everything nicely and put on the side.
Let the sweet potatoes cool a little bit, then use an immersion blender to blend them into a creamy soup. Add 1/2 tsp of powdered cilantro and salt to taste.
Warm the soup again and serve it with 2-3 spoons of lentils, black pepper and dried or fresh cilantro. Delicious!
Makes 4 portions.
For the sweet potato soup:
- 1 big sweet potato (~500 g/ 20 oz)
- 7.5 dl / 25 oz water
- 1 cube vegetable stock
- 1 medium size onion
- 1 garlic clove
- 1/2 tsp powdered cilantro
- salt to taste
For the lentils:
- 1/2 cup of lentils
- 2 cups of water (5 dl /17 oz)
- 1 tsp vegetable stock powder
- pinch of salt
- 1 tsp extra virgin olive oil
- black pepper
- dried or fresh cilantro