I don’t like to ramble on in my recipes with a story, so I’ll keep this one short. This soup will forever remind me of my sister.
My sister is difficult to please. If I were to say she can be deliberately standoffish, that may convey the levels of pure teenage angst that course through her 17 year old body. So when my sister came to visit me during my final year of my bachelors degree, tentatively providing her with this soup for lunch felt like a fruitless task.
She loved it. There was genuine (albeit downplayed) approval on her face. I was informed that “most soups are kind of [insert sound of disinterest here]”, but that this soup was, and I quote, “the Terry Crews of soups”; a ‘hench’ soup. Highest praise, considering I truly hope one day I can grow up to be Terry Crews.
Long story short, it’s a thick, spicy soup, much like my Spiced Red Lentil & Chickpea Soup, but in my opinion, better. Onto the recipe we go.
220g Sweet Potato
100g Red Lentils
50ml Unsweetened Wholebean Soya Milk
1/2 Vegetable Stock Cube
2tsp Mild Curry Powder
1. Wash your potato/es, stick them in a pot of boiling water, over a medium-high heat. There is no need to peel them. Boil for 20 minutes.
2. In this time, weigh out and rinse your red lentils until the water runs clear. After 20 minutes, add to the pot along with vegetable stock cube. Cook for 15 minutes, stirring occasionally.
3. After 15 minutes, add your the paprika, cumin and curry powder. Allow to cook for another 10 minutes.
4. After this 10 minutes, add your soya milk, mix in and take the whole pot off the heat. Allow it to cool for 10 minutes.
5. After 15 minutes, blend with a hand blender until smooth. Once blended, place back over a medium heat to reheat, or boil down to a desired consistency. I like my soup thick enough to sit on a piece of bread without dripping, so that’s what I went for with mine but hey, you do you. Serves 2 so you can soup with company or soup for lunch the next day.