Sweet Potato and Lentil Soup

Ingredients and Weight:

• Sweet potatoes (peeled and cubed): 2 lbs
• Brown lentils (rinsed and picked over): 1 cup
• Onion (chopped): 1 medium
• Garlic (minced): 2 cloves
• Ginger (minced): 1 tsp
• Curry powder: 1 tbsp
• Ground cumin: 1 tsp
• Vegetable broth: 4 cups
• Coconut milk (unsweetened): 1 can (13.5 oz)
• Salt and black pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat a little olive oil over medium heat.
2. Add the onion, garlic, and ginger and cook until softened about 5 minutes.
3. Stir in the curry powder and cumin and cook for 1 minute more.
4. Add the sweet potatoes, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils and sweet potatoes are tender.
5. Remove from heat and stir in the coconut milk. Season with salt and black pepper to taste.
6. For a smoother soup, use an immersion blender or puree a portion of the soup in a regular blender and return it to the pot.

Nutritional Information:

• Calories: 250 per serving
• Protein: 10 grams
• Carbohydrates: 40 grams
• Fiber: 5 grams
• Fat: 5 grams

Dish Characteristics:

• Warm and comforting
• Sweet and savory
• Creamy and satisfying
• Perfect for a cold evening

User Comments:

• "This soup is so delicious and flavorful. I love the combination of sweet potatoes and lentils."
• "I made this for my family, and they all loved it. Even my picky kids ate it up."
• "This soup is so easy to make and it's so hearty and filling. I will definitely be making it again."

Special Precautions and Tips:

• If you don't have coconut milk, you can use a combination of heavy cream and almond milk.
• For a vegetarian or vegan soup, omit the coconut milk and use vegetable broth.
• If you don't have an immersion blender, you can let the soup cool slightly before transferring it to a regular blender to puree.