5.0
(3)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
In a large soup pot heat up the coconut oil over medium-high heat. Add diced onions and garlic and sauté for about 5 minutes, until onions are translucent and fragrant.
Step 2
Stir in ginger and sauté for another 30 seconds.
Step 3
Add red bell pepper, curry powder, cumin, turmeric, and cayenne pepper. Stir to coat the vegetables then sauté, stirring occasionally, for another 5 minutes.
Step 4
While onions and peppers are sautéing, peel and chop the sweet potatoes. Add them to the onion/pepper mixture along with the lentils and vegetable broth. Bring to a boil and then reduce heat to a simmer. Cook, uncovered, for about 20 minutes, stirring occasionally, until sweet potatoes are soft and lentils have broken down. Remove from heat.
Step 5
Using an immersion blender, puree the soup until smooth and creamy.
Step 6
Serve immediately with desired toppings or store soup in an airtight container in the refrigerator for up to 5 days.
Your folders
mydarlingvegan.com
Your folders
peasandcrayons.com
5.0
(5)
5 minutes
Your folders
cookwithnabeela.com
5.0
(26)
45 minutes
Your folders
allrecipes.com
4.5
(1.4k)
30 minutes
Your folders
olivemagazine.com
Your folders
klaraslife.com
5.0
(2)
30 minutes
Your folders
foodandwine.com
5.0
(122)
Your folders
thekitchn.com
4.8
(70)
Your folders
jamiegeller.com
60 minutes
Your folders
thelemonbowl.com
3.9
(14)
30 minutes
Your folders
jessicagavin.com
4.9
(16)
20 minutes
Your folders
cooking-nytimes-com.translate.goog
5.0
(22.1k)
45 minutes
Your folders
abeautifulplate.com
4.5
(149)
50 minutes
Your folders
delishknowledge.com
5.0
(8)
40 minutes
Your folders
skinnytaste.com
4.6
(140)
30 minutes
Your folders
foodnetwork.com
5.0
(9)
1 hours
Your folders
foodnetwork.com
4.6
(79)
45 minutes
Your folders
detoxinista.com
4.9
(47)
25 minutes
Your folders
cooking.nytimes.com
5.0
(660)