Carrot, Sweet potato, Peanut Butter and Lentil Soup
Updated: Feb 2, 2020
Inspired by the recent spate of arctic weather, I’ve decided get out my best soup recipes. Armed with mittens, a scarf and a beanie, I’ve put together this delectable and hearty, vegan dish. I literally licked the bowl, as that was all that was left for me after the hungry troops had finished devouring it.
1 tablespoon oil1 onion, diced
6 cloves garlic, peeled and chopped
2 medium zucchinis, chopped
3 small carrots, chopped
½ cup red lentils
200gr sweet potato, peeled and chopped
200gr potatoes, peeled and chopped
227gr can of water chestnuts slices, drained
7 tablespoons smooth unsweetened natural peanut butter (You can omit peanut butter or change to whatever nut butter you fancy and you can add more or have less, according to your taste)
Vegetable stock ,enough to cover the vegetables
1 ½ teaspoons turmeric powder
2 ½ teaspoons curry powder
2 teaspoons sweet paprika
1 tablespoon grated fresh ginger (If you love the taste of ginger, like me, then make it 1 ½ tablespoons but it will have a strong ginger flavour)
1 heaped tablespoon tomato paste
In a large stockpot, heat oil over medium heat and add onion, garlic and ginger. Stir for a couple of minutes, then stir in spices, add lentils and stir to integrate all the spices together.
Add tomato paste and all of the vegetables and pour enough stock to cover the vegetables.
Bring to a boil and reduce the heat to simmer until all the vegetables are cooked through.
Once soup has cooled down, add the smooth peanut butter and using a handheld blender, blend all ingredients until smooth.
Add a dollop of sour cream, YUM
Crushed peanuts and chili
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!