INSTANT CLASSIC. INSTANT FAVORITE. This soup was not only delicious, but bursting with nutritous ingredients and very easy to make. I haven’t fallen for a recipe this quickly in a while, and this soup definitely earned a spot on the staple list for the Cruse household. Added bonus: my husband loved it as much as I did! He’s not so big on vegetarian dishes, but he devoured his bowl and remarked several times that he really liked it (I deal in compliments, you know). We had it as a warming side to roast turkey breast sandwiches (bonus recipe below!).
The smooth and creamy texture and subtle sweet and spicy flavors will really knock your socks off. If you’ve been wanting to make a healthier root vegetable soup and you like delicate Thai-style flavors, do yourself a favor and try this one.
And if you make it, let me know what you think!!
SWEET POTATO AND RED LENTIL BISQUE
(adapted from Oprah.com)
- 1 lb sweet potatoes (about 2 medium), peeled and roughly chopped
- 1 small yellow onion, roughly chopped
- 1 cup red lentils (available in the Bob’s Red Mill display at your grocery store- the bag I bought cost $6 and had about 4 cups dry lentils)
- 4 cups chicken broth (I used 4 c water and 3 tsp Maggi chicken boullion)
- 1 tsp Sriracha (to your taste, can always add more like this girl)
- 1 tsp Thai red curry paste (Thai Kitchen brand is avaialble in the Asian section of most major grocery stores)
- 1 tsp brown sugar
- 1 can light coconut milk
- cracked black pepper
- cilantro (optional garnish)
Add broth, sweet potatoes, onion, lentils, Sriracha, curry paste, and brown sugar to a stock pot and bring to a boil over high heat. Once the mixture is boiling, reduce heat and cover; simmer for 25 minutes.
Uncover the soup and let sit for 10 minutes to cool- you want soup to be cool enough to run through your food processor. Too hot, and the heat could damage the processor and/or the steam could force lid off/cause general problems. Just let it cool.
Stir in coconut milk and process in batches until smooth. This is seriously the easiest soup… I just can’t get over it! Combine batches in a large bowl, and give soup a good stir before serving. Generously crack black pepper over top, and serve with cilantro and additional Sriracha.
So good! Let me know how it goes when you make it, and anything you change in your home version.
Bonus recipe!!!! Roasted turkey breast for sandwiches:
Make sure the turkey breast you buy is thawed. You’ll need 3 carrots, 3 stalks of celery, butter, and an onion.
Preheat oven to 350, and grab a roasting pan. Salt and pepper rinsed and dried turkey breast all over, even in the cavity. Melt 1/4-1/2 stick butter (you could use canola oil instead), and brush all over breast. Cut up the veggies, and stuff the cavity with a mix of them, placing remaining veggies around turkey in the roasting pan. You can put a little water or broth in the bottom of the pan if you like (I don’t).
Tent some foil over the breast, and place in the oven; roast for 2 hours, until the timer in the turkey pops up, or until a meat thermometer stuck into the turkey reads 170 degrees. Let sit 20 minutes, then carve into slices to put on sandwiches! Et voila!
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