Slow-Cooker Sweet Potato and Lentil Soup
Ingredients
- 1 large sweet potato, peeled and diced
- 3 medium carrots, cut into 1/2-inch pieces
- 3 stalks celery, cut into 1/2-inch pieces
- 2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
- 180 ml dried yellow or red lentils
- 1 4-inch piece ginger, peeled and finely grated
- 1 teaspoon curry powder
- Kosher salt
- 14 g unsalted butter
- 2 cloves garlic, thinly sliced
- Juice of 1/2 lemon, plus lemon wedges for serving (optional)
- 120 ml chopped fresh cilantro
Instructions
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Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker.
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Add 1440 ml water and stir, then cover and cook on low, undisturbed, 8 hours.
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Stir the soup vigorously with a whisk to make a rough purée. Thin with hot water, if desired.
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Melt the butter in a small skillet over medium-high heat.
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Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute.
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Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste.
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Serve with lemon wedges.
Notes
Nutrition
Calories: 257
Total Fat: 4 grams
Saturated Fat: 2 grams
Cholesterol: 8 milligrams
Sodium: 580 milligrams
Carbohydrates: 45 grams
Dietary Fibre: 10 grams
Protein: 12 grams
Imported from Mela.
