I love sweet potato. There is something so grounding about it. Its a great complex carbohydrate chock full of vitamin A as well as being a good source of vitamin C, dietary fibre, potassium, manganese and some of the B vitamins.

I have been making this soup for years. I love how that it is made out of the simplest ingredients, that do nothing but shine!

Fusion Spiced Sweet Potato Soup

For the basic recipe I follow this version, however, I am finding that I am adding in a few ingredients to suit me.

I often add some carrots as well as some split red lentils, to both boost the veggie content and the protein content. The recipe below is the basic recipe, as per the link above, I have highlighted my additions and have adjusted the quantities slightly based on our I make mine.

Ingredients:

  • Knob of butter/drizzle of olive oil.
  • Decent knob or 2 tablespoons of fresh ginger, grated or finely chopped.
  • 3 stalks celery, diced.
  • 1 large brown onion, diced.
  • 1-2 tablespoons curry powder
  • 1/2 teaspoon cinnamon. I usually add more.
  • 1/4 teaspoons cayenne pepper. I usually add more.
  • 1/8 teaspoon nutmeg. I usually add more.
  • 1kg orange sweet potato, peeled and cut into cubes.
  • 4 carrots, diced.
  • 3-4 decent handfuls of split red lentils. 
  • 1L chicken stock or water.
  • 1 teaspoon dried thyme.
  • 1-2 bay leaves.
  • Salt and pepper, to taste.

Method:

  1. In a large pot, melt butter or olive oil over medium heat.
  2. Sauté ginger, celery and onion until soft and fragrant (about 5-7 minutes).
  3. Add curry powder, cinnamon, cayenne, and nutmeg.
  4. Cook for a couple minutes, stirring frequently.
  5. Add sweet potatoes, carrots, stock/water, thyme, bay leaves, salt and pepper.
  6. Increase heat to high and bring to a boil.
  7. Once boiled, add the split red lentils. Stir well.
  8. Lower heat to medium-low and simmer, uncovered, for about 25 minutes, or until potatoes, lentils and carrots are soft and cooked through.
  9. Use a stick blender to puree or transfer to a blender and puree in batches.
  10. Add water to thin, if needed.
  11. Serve hot.

Notes:

  • You may find that you need to add more water as the lentils cook and absorb the stock/water in the pot.
  • Optional: Stock. I use a powdered vegetable or chicken (whatever is on hand). 2 teaspoons and enough water to cover the vegetables. You can also use liquid stock or just water. A bone broth would work nicely too.