Ingredients
Method
Sauté Aromatics:
- Heat 3 tablespoons of olive oil in a large saucepan over medium-high heat. Add the chopped onion, minced garlic, fresh ginger, and ¼ teaspoon salt. Sauté for about 5 minutes, stirring often, until the onion softens.
Toast the Spices:
- Stir in the curry powder and turmeric. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
Simmer Lentils and Vegetables:
- Add the vegetable broth, red lentils, and the remaining ¼ teaspoon salt. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 15 minutes, stirring occasionally.
Add Sweet Potatoes and Carrots:
- Add the cubed sweet potato and chopped carrots to the pot. Continue simmering for another 14 to 16 minutes, or until the vegetables are tender.
Prepare Paprika Oil:
- In a small saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Stir in the paprika and fennel seeds. Remove from heat and transfer the mixture to a small bowl.
Blend the Soup:
- Using a blender, process half of the soup mixture until smooth. Work in batches if needed, ensuring steam can escape from the blender lid. Return the pureed soup to the pot and stir to combine.
Add Coconut Milk and Lemon Juice:
- Stir in the coconut milk and bring the soup to a gentle simmer over medium-low heat. Add the lemon juice and adjust the seasoning to taste.
Serve and Garnish:
- Ladle the soup into bowls and drizzle with the paprika oil. Garnish with chopped cilantro if desired. Serve warm and enjoy!
Notes
- Blending Tip: Use caution when blending hot liquids. Remove the center piece of the blender lid to allow steam to escape, and cover the opening with a clean towel.
- Substitutions: Butternut squash can replace sweet potatoes for a different flavor.
- Make Ahead: This soup stores well in the refrigerator for up to 5 days or can be frozen for up to 3 months.
- Customize: Add cooked chickpeas or a handful of spinach for extra protein and greens.