Creamy vegan sweet potato soup with coconut milk, tomatoes, and red lentils plus piles of spices for a warming and easy cold weather meal. This is a soup I make on rotation during the cooler months and try to keep a jar or two in the freezer just in case.
Course Autumn, Main Course, Mains, Soup, Soups and Stews, Winter
Heat a large pot over medium heat with the coconut oil.
1 tablespoon coconut oil
Add the onion and cook for two minutes, until it starts to soften and brown slightly.
1 small yellow onion
Add the sweet potato and cook for another 5 minutes or until slightly softened.
2 medium sweet potatoes
Stir in the garlic and spices, cook for an additional minute, then pour in the apple cider vinegar, stir, and add the tomatoes, coconut milk, and water (or vegetable stock).
3 cloves garlic, 1 thumb ginger, 1 teaspoon sea salt, 1/2 teaspoon turmeric, 1/2 teaspoon coriander, 1/2 teaspoon pepper, Cayenne pepper to taste, 1 tablespoon apple cider vinegar, 400 grams canned tomatoes, 400 ml coconut milk, 500 ml vegetable broth
Increase the heat to high and bring the soup to a rolling boil.
Add the lentils and reduce the heat to medium-low and cook for 15-20 minutes, until the lentils and sweet potato are soft.
200 grams red lentils
Blend with an immersion blender until very smooth.
Taste and season as needed, then top with your desired toppings and serve hot.