I am not vegan, or even vegetarian, but much to Andrew’s disgust I do try to limit the amount of meat we eat – choosing quality over quantity. My favourite meat-free meals are those which are delicious and just so happen to be veggie or vegetarian, and this delicious curried sweet potato soup is one of those dishes.
I have made variations of this soup before using butternut squash and tinned tomatoes, but I always fear for the survival of my fingers when chopping a butternut squash. As I usually have sweet potatoes in the house for Ioan, and I needed a soup for packed lunches this week, I decided to improve my butternut squash soup recipe.
Ever since my days of Weightwatchers, I have followed the ‘chuck it all in and leave to simmer’ approach to stews and soup making: you save time by not having to sautée the onions first, and save valuable calories by not using oil. Because sweet potatoes cook so quickly, you can have a bowl of steaming soup in front of you in twenty minutes. And if you have a Froothie Optimum G2.3 platinum series high speed blender like I do, then your soup will be pureed to a gorgeously silky texture within ten seconds of turning on the blender. Finish with some chopped coriander, and you can enjoy a deliciously healthy, fat free, vegan soup which will warm you up on a winter’s day.
This soup is a great lunchtime option for those (like me) who are trying to be a bit more restrained after an indulgent Christmas and New Year, and perfect for anyone currently doing Veganuary.Curried sweet potato soup - fat free, vegan, full of wholesome goodies including red lentils - a perfect winter warmer for Veganuary Click To Tweet
Curried sweet potato soup – makes one large saucepan full
- 3 cubed sweet potatoes, 10 cherry tomatoes, 1 sliced onion, 100g red lentils, 2tsp mild curry powder, 1.5 litres of water, 1 veg stock cube, salt and pepper. Chopped coriander to serve
Simply put all of the ingredients into a large saucepan and bring to the boil. Simmer for twenty minutes until the sweet potato cubes are tender and the lentils are turning mushy.
Blend the cooked soup until smooth, and serve with chopped coriander.