Thai Coconut Red Lentil and Sweet Potato Soup
6
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy Free, Vegan, VegetarianCourse
Main CourseMain Ingredient
VegetablesOccasion
HolidaysIngredients
- 1 tablespoon olive oil
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1/4 cup Thai red curry paste
- 3 1/2 cups homemade or store-bought low-sodium vegetable broth or water
- 1 cup coconut cream
- 1 cup dried red lentils
- 1/4 cup San-J No Soy Tamari
- Kosher salt, to taste
- 4 Thai red chilies, thinly sliced, for garnish, optional
- 1/2 cup fresh cilantro leaves, for garnish
- 2 limes, cut into wedges, for serving
Directions
- Heat oil in a large pot over medium heat. Add sweet potatoes and curry paste, and cook,stirring frequently, until fragrant, about 1-2 minutes.
- Stir in broth, coconut cream, lentils and San-J No Soy Tamari. Bring to a simmer and cook,covered, stirring occasionally, until lentils and potato are tender, about 25-30 minutes.Using an immersion blender or blender, puree soup until smooth, working in batches, ifnecessary. Season with additional salt, to taste.
- Divide soup among bowls. Garnish with red chilies and cilantro. Serve with lime wedges,and enjoy
Tip: Be sure to check the label on your vegetable broth and Thai red curry paste, as ingredients vary by brand. Choose one that is free from major allergens to suit your dietary needs.
