It’s getting chilly around here so we’ve started to bust out the autumn soup recipes. J made a big batch last weekend to store for quick lunches this week, and even adapted the recipe (original can be found here) to be vegan just for me. It was so super tasty I wanted to share it here!
Thai Curry Lentil & Sweet Potato Soup (Vegan + Gluten Free)
1 can coconut milk
1 tbsp olive oil
1 onion, diced
2 cloves garlic, chopped
1 tbsp ginger, peeled and chopped
1 tbsp Thai red curry paste
1 medium sweet potato, peeled and diced
2 large carrots, diced
3 cups veggie stock
1 cup red lentils (dried)
2 tbsp fresh lime juice
Salt to taste
Start by heating the olive oil over medium heat in a large pot, then adding the onion and cooking until translucent. Add the garlic and ginger and cook for 1 minute, then add the red curry paste. Stir the onions/garlic/ginger until the curry paste has coated them, then add the veggie stock, lentils, potato, carrot, and lime juice. Cook over medium heat with the lid on until the lentils and potatoes are cooked through. Once cooked, use an immersion blender to puree, adding in the can of coconut milk. Salt to taste. Serve and enjoy!
We served the soup in our nice new dark green bowls, I found them at VV this weekend; 8 small dishes, 6 bowls and 2 mugs for $7.99. They look so Autumnal!