Carrot, sweet potato and lentil soup with ginger and chilli | Vegan

Soup has to be one of the most comforting meals during winter. And the truth is, pretty much all I have wanted is to eat soup the past while! My sweet potato and lentil soup with beans is my favourite go to, as I just throw everything into a pot and allow to cook until done.

I have some other soup recipes you can check out HERE.

This soup is on my top 5 list, it is sooo good. And adding the ginger and chilli adds that extra touch. Also the red lentils add both creaminess and protein. You can skip the red lentils if you want to, but I think they add an extra touch to this soup!

Ingredients:

c.a 5 big carrots

1 medium sweet potato

1,5dl (150ml) red lentils (dry)

1 can coconut milk

Ginger, c.a 1sp grated ginger

Chilli – according to taste

Water

Vegetable stock – optional

Salt and pepper

How to:
Peel and chop the sweet potato and carrots into small pieces. Add to a large pot along with red lentils. Cover with water until everything is coated. You can add more water later if necessary.

Allow to cook for 15 minutes until the vegetables are almost soft. Don’t forget to stir every now and then so that he red lentils don’t burn to the pot.

Add the chilli and ginger along with the coconut milk. Allow to simmer for a few minutes until the vegetables are soft. Add some salt and pepper and more seasoning according to preference.

Then with a hand mixer, mix until smooth. Add more water or coconut milk if necessary!

Roast some bread in the oven and optional, roast some nuts or seeds in the oven for 5- 10 minutes, to top your soup with!

Do you have a favourite soup? Let me know in the comments down below!