Alrighty then, listen up my dear foodies! I’ve got a couple soup recipes that will warm your belly and tantalize your taste buds. And what’s even better is that they’re loaded with the wholesome goodness of sweet potatoes and lentils. Oh yeah!
Now, let’s get started with our first recipe for Moroccan Sweet Potato and Lentil soup. Check out this gorgeous photo of the finished product. Can you almost taste it?
Moroccan Sweet Potato and Lentil Soup
- 1 Tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp ginger, minced
- 1 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 4 cups low-sodium vegetable broth
- 3 medium sweet potatoes, peeled and chopped into chunks
- 1 cup dried red lentils
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped cilantro
- 1 Tbsp lemon juice
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until onion is tender and golden brown, around 5-7 minutes.
- Mix in cumin, turmeric, paprika, cinnamon, and cayenne; stir for one minute.
- Add vegetable broth, sweet potatoes, lentils, tomatoes, salt, and pepper. Bring to a boil, then reduce heat to low and cover.
- Maintain a simmer, stirring occasionally for 25-30 minutes, until sweet potatoes are tender and lentils are fully cooked.
- Mix in cilantro and lemon juice.
- Use an immersion blender to mix the soup until smooth. If you don’t have an immersion blender, allow the soup to cool, then blend in batches in a regular blender until smooth.
- Serve and enjoy!
Now, let’s move on to our second recipe for Butternut Squash and Sweet Potato Soup that’s going to be prepared with Once Upon a Chef’s recipe. I can’t wait for you to try this one too! This soup is sure to appease your cravings.
Butternut Squash and Sweet Potato Soup
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 lbs butternut squash, peeled, seeded and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 6 cups low-sodium vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- Melt butter in a large pot over medium heat.
- Add onion, garlic, butternut squash, sweet potato, broth, salt, and pepper.
- Bring to a boil, reduce the heat, and simmer, covered, until the vegetables are very tender, around 30-40 minutes.
- Allow the soup to cool a bit, then blend it using an immersion blender until it is silky smooth.
- Stir in the cream until fully incorporated.
- If desired, add a little bit more salt and black pepper to taste, then serve and enjoy!
That’s it, that’s all, foodies! Two super delicious recipes that will warm your belly and provide the nourishment we crave. Get ready for soup perfection, made with the fabulous combination of sweet potatoes and lentils!
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