Sweet Potato Soup

The following soup was served at Diane Smith's weekend workshop, April, 2013.

Best made 1-2 days ahead of serving time

2 tbsp (25 mL) olive oil

1 cup (250 mL) chopped onion and garlic

1 cup (250 mL) chopped carrot (optional)

2 Asian pears (or apples)

3 cups (750 mL) peeled and chopped sweet potatoes

2 tsp (10 mL) chopped ginger

¼ tsp (1 mL) chili powder

2-3 dried chili peppers (to taste)

Method                         

1½ cup (375 mL) pre-cooked French lentils with liquid

5 cups (1.25 L) vegetable stock and water

1 tbsp (15 mL) lemon juice and zest

Sea salt and freshly ground pepper

Sauté onions and garlic in olive oil. Add carrots and sweet potatoes and sauté for 5 minutes.

Add ginger, chili powder, sea salt, and pepper and sauté for 1 minute or until fragrant.

Transfer to crock pot, add vegetable stock (and more water if needed) and 2-3 hot chili peppers and leave on high for 4 hours or until vegetables are cooked.

Cool, add lemon juice and zest, then purée soup with hand blender and refrigerate.

Before serving, add lentils with liquid and heat.

If desired, add cream to each serving. Enjoy!

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