Roasted Sweet Potato, Carrot and Red Lentil soup recipe

This is a warming, flavorful and comforting soup. It is an easy way to eat lentils, also for the picky eaters! And the lentils make the soup extra creamy. Did I mention it is also very healthy? So go ahead and give it a try!

I would love to see pictures of your creations so please tag me on Instagram @kristinas_pots_and_pans.

Roasted Sweet Potato, Carrot and Red Lentil soup recipe

A delicous, healthy and comforting soup.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

• 1 onion
• 2 cloves of garlic
• 1 stalk of celery
• 750 gram sweet potato
• 2 big carrots
• 75 gram red Lentils
• 200 ml coconut milk
• 400 ml water
• pinch of salt
• pinch of pepper
• squeeze lime juice

Method

 

1. Preheat the oven to 180ºC/350ºF
2. Peel and cut the sweet potatoes and carrots into chunks and place them in a roasting tray in an even layer. Sprinkle a bit of salt and black pepper and drizzle with oil. Toss to coat. Put it in the oven for 40 to 45 minutes, or until cooked and golden.
3. Peel and finely slice the garlic. Peel the onion and cut in quarters. Cut the celery stalk.
4. Place a saucepan over a medium-low heat and pour in some oil. Sauté the garlic, onion and celery stalk, until lightly golden.
5. Add the red lentils to the pan. Stir to coat, then pour in the water and coconut milk. Gently bring it to the boil, then let it come to a simmer. Cook the lentils for about 20 minutes, or until they are completely broken down.
6. Remove the vegetables from the oven once ready and place them into the pan. Blitz the soup with a stick blender until creamy. Or use a blender.
7. Squeeze in some lime juice to taste and season if needed.
8. Pour the soup into a cup and add some feta cheese on top.
9. In case you find the soup a bit on the sweet side you could add some sambal or chili to taste. Enjoy!