My grandparents plant a huge vegetable garden every summer and it produces far more than they can eat themselves. My grandpa harvests it all when it’s ready and my grandma cooks it, cans it, and freezes it to no end. Last month we had a family party and they brought a gallon tub of peeled sweet potatoes which then languished in the fridge drawer as I struggled to find delicious ways to cook them. After making a Thai-inspired soup that I will post another time, I wanted to make something even more savory and dug up this delicious curried soup recipe. I even froze the leftovers to save for a chilly fall evening!
2 tablespoons butter or margarine
3-4 cups sweet potatoes, peeled and cubed
1 large onion, diced
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon grated, peeled fresh ginger (or ~1/8-1/4 teaspoon dry)
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3 cups vegetable broth
1 package (16 ounces) dry lentils, rinsed and picked through
4-5 cups water
1-2 cups shredded spinach
In a 6-quart pot, melt butter over medium heat. Add the sweet potatoes, onion, and garlic and cook, stirring occasionally, about 10 minutes or until onion is tender. Add curry powder, ginger, cumin, salt, and ground red pepper; stir and cook for 1 minute.
To vegetables add broth, lentils, and 4 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, 40 to 50 minutes until lentils are tender. If the soup starts to cook down too much, add in more water until it’s the consistency you prefer. Add in the chopped spinach at the end and simmer an additional 1 to 2 minutes before serving.Original recipe found at http://www.thedailygreen.com/healthy-eating/recipes/5077