Curried Sweet Potato Soup

Curried sweet potato soup

SERVES 4

I love this quick and simple soup! Many clients mention how soup in the summer can be a challenge. This soup is nice room temp or barely warm, too. It has a super refreshing taste and is so satisfying!

DOSHAS

Vata - Good for vata.

Pitta - Good for pitta.

Kapha - Can add more curry powder to lighten the sweet potato.

INGREDIENTS

• 1/2 cup red lentils, rinsed then soaked for 15 - 30 minutes

• 1 tbsp ghee

• 1/2 onion, diced

• 1 tsp curry powder

• 1 tsp coriander powder

• 1 tsp salt

• 1 large sweet potato or 3 small potatoes, peeled and chopped into rounds

• 4 cups water

DIRECTIONS

Instant Pot Method

1. On saute function, add ghee and onion. Begin cooking onion and stir. Add curry powder, coriander and salt. Continue to stir and cook until onions begin to soften. Add drained lentils and stir to coat. Add sweet potatoes and water. Place the top on the InstantPot and set to Pressure cook on high for 8 minutes.

2. Let rest for 5-10 minutes before depressurizing. Either use an immersion blender to puree the soup or put into a blender. Taste for salt and adjust as needed.

3. Can add a little bit of yogurt or some cilantro on top. Enjoy!

Stovetop Method

1. In a large saucepan over medium heat saute ghee and onion. Add curry powder, coriander and salt. Continue to stir and cook until onions begin to soften. Add drained lentils and stir to coat. Add sweet potatoes and water. Bring to a boil and cook for 15 minutes.

2. Either use an immersion blender to puree the soup or put into a blender. Taste for salt and adjust as needed.

3. Can add a little bit of yogurt or some cilantro on top. Enjoy!