Recipe of the Week: Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils
I’m sitting here with rain just pouring outside. It’s not particularly cold, despite it being Thanksgiving weekend, but it is ugly out there and there’s nothing better than a hearty soup on a horrid day.
I came across this recipe a few weeks back and, being a huge fan of soup, have been waiting for the opportunity to try it and a rainy day seemed perfect. And, having just finished off a bowl full, I can vouch that it is certainly hearty! And, as we are only 2, there’s plenty of leftovers as well!
I made one change to this recipe for Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils (courtesy of blogger Katie at the Kitchen Door) as I couldn’t find black lentils in our grocery store, so used canned black beans instead. They seemed to be just as yummy as I imagine black lentils to be and went well with the rice and lightly spiced roasted sweet potatoes.
Ingredients (Serves 6)
- 2-3 large sweet potatoes, peeled and cut into 1/4 inch thick slices
- 2 tbs olive oil
- Sea salt and pepper to taste
- 3 tbs coconut oil, divided
- Large yellow onion, peeled and diced
- 1 tsp ground turmeric
- 1 tbs curry powder
- 2 tbs freshly grated ginger (from a 1 inch piece of ginger)
- 4 cups vegetable or chicken broth
- 3/4 cup orange juice
- 1 cup coconut milk
- 2 large shallots, peeled and minced
- 1 1/2 cups cooked black lentils
- 3 cups cooked brown rice
- yogurt, for serving
- fresh minced cilantro, for serving
- Pre-heat the oven to 400°F. Toss the sweet potatoes with the olive oil, salt, and pepper and spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside.
- Melt 2 tbs of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the turmeric, curry powder, and ginger and saute until fragrant, 2 minutes more. Add the roasted sweet potato and broth and bring to a boil, then reduce heat to a simmer. Simmer for 2o minutes, then remove from heat and carefully transfer to a blender. Add the orange juice and coconut milk and blend until very smooth. Season to taste with salt and pepper. Set soup aside.
- In a small frying pan, melt the remaining 1 tbs of coconut oil over medium heat. Add the shallots and saute until translucent, about 2 minutes. Add the cooked lentils and saute until crispy, another 2 minutes. Remove from the heat.
- Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils, yogurt, and cilantro.
So, make sure you take advantage of the next rainy day and make this flavourful, warming, comforting soup. You won’t be disappointed!