Spiced Sweet Potato and Lentil Soup with Coconut Cilantro Drizzle

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 garlic cloves, minced
• •1 tablespoon ginger, grated
• •2 teaspoons ground cumin
• •1 teaspoon smoked paprika
• •1 teaspoon ground coriander
• •1/2 teaspoon turmeric powder
• •1/4 teaspoon cayenne pepper (optional)
• •2 medium sweet potatoes, peeled and diced
• •1 cup red lentils, rinsed and drained
• •5 cups vegetable broth
• •1 can (13.5 oz) coconut milk
• •1/2 teaspoon salt, or to taste
• •1/4 teaspoon black pepper, or to taste
• •Juice of 1 lime
• •1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add diced onion and sauté until softened, about 4-5 minutes.

3. 3

   Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.

4. 4

   Add ground cumin, smoked paprika, ground coriander, turmeric powder, and cayenne (if using), stirring for 30 seconds.

5. 5

   Add diced sweet potatoes, rinsed red lentils, and vegetable broth.

6. 6

   Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until sweet potatoes are tender and lentils are cooked.

7. 7

   Stir in coconut milk, salt, and black pepper. Cook for an additional 5 minutes.

8. 8

   Using an immersion blender, blend the soup until smooth or to your desired consistency.

9. 9

   Stir in fresh lime juice.

10. 10

    For the drizzle, mix coconut milk, fresh cilantro, and a pinch of salt in a small bowl.

11. 11

    Serve the soup hot, garnished with the coconut cilantro drizzle and additional chopped cilantro if desired.