Sweet Potato, Carrot & Red Lentil Soup

By SAEB

from: http://www.greenkitchenstories.com/sweet-potato-red-lentil-soup/

Ingredients

• 1 tbsp ghee, coconut oil or olive oil
• 1 large onion
• 2 sweet potatoes
• 4 carrots
• 4 sprigs fresh thyme or 1 tsp dried thyme
• 1 cup / 250 ml uncooked red lentils
• 4 cups / 1 liter water
• sea salt & freshly ground pepper, to taste
• Aubergine & Kale Topping
• 1 tbsp ghee, coconut oil or olive oil
• 1 aubergine/eggplant
• 4-5 stems fresh kale or thawed frozen
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• sea salt & fresh ground pepper, to taste

Details

Adapted from greenkitchenstories.com

Preparation

Step 1

Heat oil in a pot. Add onions and sauté until fragrant. Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. Now add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft.

Meanwhile make the topping. Heat oil in a large skillet, add aubergine/eggplant and kale and all the spices. Sauté for about 10-15 minutes, stirring occasionally, until the aubergine/eggplant are completely soft.

Use an immersion (hand) blender to puree the soup. Taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping, a good drizzle of olive oil and a few leaves of fresh thyme.