Soup time! Yesterday I made this soup and really is one of my favorites I ever made: A sweet potato soup with carrots, chickpeas, red lentils and coconut milk! Perfect for yesterday’s rainy and cold weather if you ask me =) Here’s the recipe:
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Sweet potato coconut soup with carrots, chickpeas and lentils
Rating: 51
Prep Time: 5 minutes
Cook Time: 32 minutes
Serving Size: 4
Ingredients
- 650 gram chopped sweet potatoes (about 2 big ones)
- 300 gram chopped carrots (about 3 medium size)
- 400 gram/1 can chickpeas
- 100 gram dry red lentils
- 1 minced red onion
- 1 chopped red pepper
- 3 chopped garlic cloves
- 1 can/300 ml coconut milk
- 50 gram coconut cream/santen
- 1,25 liter vegetable broth
- 4 twines of thyme leafs (pulled)
- 3 tbsp coconut oil
- Coriander to taste
- Salt, pepper, soy sauce & tabasco to taste
- Optional: Prawns in garlic marinade (about 8 per person)
Instructions
- Make 1,25 liter veggie broth (powder or homemade).
- Stew the sweet potatoes, carrot and onions for 10 minutes on medium to low fire, in coconut oil in a soup pan, lid on it. Stir a couple of times.
- Add the garlic, red pepper and the broth while stirring well, then add thyme, chickpeas and lentils. Let cook for 20 min on medium to low fire.
- Blend/puree the whole mix, then add coconut milk, coconut cream, soy sauce and coriander, heat it up another 2 minutes and add salt, pepper and tabasco to taste.
- Bake the prawns and add to each plate. Decorate with coriander twine, tabasco and coconut milk. Enjoy!
Notes
Perfect meal for 2 people for 2 days! Simply store the 2 other servings in the fridge after cooling off.
Please use hashtag #livelifelivelyrecipe on Instagram when using this so I can check it out and re-post <3
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