Creamy roasted sweet potato and red lentil soup (vegan, gluten free)

Creamy roasted sweet potato and red lentil soup (vegan, gluten free)

There is nothing better than the smell of sweet potatoes roasting in the oven covered in cinnamon, garlic and lots of herbs! This roasted sweet potato and red lentil soup is so simple to make as all the veggies are roasted in the oven while the red lentils and stock simmer on the hob until soft, then everything is just blended together to make the most deliciously thick and warming bowl of soup!

The roasted sweet potatoes are so delicious I always make double when I am making this soup and keep them to have as a veggie side the following day. Another great recipe using sweet potatoes is my super easy sweet potato crust broccoli quiche which has been one of my most popular recipes. I also use sweet potatoes in my 3 ingredient pizza crust which is one of our favourites when we fancy a treat!

Tip: This soup freezes really well so feel free to make a big batch πŸ™‚

CREAMY ROASTED SWEET POTATO AND RED LENTIL SOUP (VEGAN, GLUTEN FREE)

Serves 4

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Ingredients

  • 300g sweet potatoes
  • 1 red onion
  • 3 cloves of garlic
  • 1/2 tsp cinnamon
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp cumin seeds
  • 1.25 litres of vegetable stock
  • 1 cup of red lentils
  • 100ml of coconut yoghurt to garnish (optional)

Directions

  1. Preheat the oven to 180’C and peel and chop the sweet potatoes and place on a baking tray
  2. Chop the red onions into large chunks and add to the tray with the three garlic cloves still in their skins
  3. Add the cumin seeds, cinnamon, oregano and thyme, salt and pepper and a splash of olive oil and give everything a good toss to combine the flavours
  4. Roast for about 30 minutes turning half way through
  5. While the sweet potatoes are cooking rinse your lentils and add to a pan with your vegetable stock before simmering for about 15 minutes
  6. When everything is ready squeeze the soft garlic from it’s skin and discard the skins, then blend everything together until smooth and pour into warm bowls. Lovely presented with a swirl of coconut yoghurt or cashew cream and a small pinch of cumin seeds

2 Comments

  1. Just made this delicious soup and really pleased I made twice the amount!!! So simple but so good to eat!! Yum yum πŸ™‚πŸ™‚πŸ™‚

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