Spicy Sweet Potato Curry Tomato Soup
A versatile and hearty Spicy Sweet Potato Curry Tomato Soup for this upcoming colder weather! Warm your heart tonight.
Equipment
- stove
Ingredients
- 2 tbsp olive oil
- ½ tsp chilli flakes
- 1 large sweet potato (cut into 1 inch cubes)
- 1 large carrot (diced)
- 1 stalk celery (diced)
- ½ onion (diced)
- 1-2 garlic cloves (minced)
- 1 28oz can diced tomato (I use San Marzano cause they’re THE BEST)
- 1 cup dried red lentils (rinsed)
- 1 14oz can organic chickpeas (rinsed)
- 1 tbsp curry powder
- ½ tbsp turmeric
- ½ tsp cayenne pepper (optional)
- salt and pepper to taste
- 2 tbsp nutritional yeast
- 2 tomato cans of water
- 2 tbsp olive oil (a drizzle to garnish too)
- 4 cup baby spinach or torn kale
Instructions
- Heat a large pot over medium to high heat and add olive oil, chilli flakes, garlic and onion.
- Sauté until it begins to soften.
- Add in carrot and celery and cook down for a couple of minutes. If the mixture feels too dry add in a splash of water.
- Add in sweet potato and the rest of the spices. Mix well. Again, if the mixture seems too dry add a splash of water to get things moving again. Season with salt and pepper.
- Once sweet potato starts to soften add in lentils and a can of diced tomato followed by two cans of water. Bring to a boil, reduce heat to a simmer, partially cover and let it hang out for 20 min or until sweet potato and veggies are cooked thru. Add chickpeas and kale or spinach. Season with salt and pepper. Check for seasoning.. not spicy enough? Add more spice!
- Finish with more sea salt and cracked pepper and a drizzle of extra virgin olive oil.