This aromatic, velvety, orange colored soup is a perfectly satisfying lunch or dinner along with your favorite salad or it could be a great starter to a special meal. Either way, you’ll want to try this flavorful soup made with sweet potatoes, carrots and red lentils. Not only is this soup delicious it’s packed with vitamins such as A, B and C. How good is that?From by the bay, wishing you aromatic food memories!
Maryann

4 cups low sodium vegetable stock

3/4 cup red lentils

2 leeks, cleaned and sliced in rings

4 cups sweet potatoes, peeled and chopped

1 carrot, peeled and chopped

4 cloves garlic, peeled and smashed

2 teaspoons ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1/2 cup cilantro, chopped, plus extra for garnish

1 lime

optional: creme fraiche

In a stock pot add all ingredients except cilantro and lime. Bring to a boil , reduce heat to simmer and cover. Simmer until the potatoes and lentils are cooked about 20 to 30 minutes.

Let cool, then puree in a food processor with the juice of the lime and 1/2 cup chopped cilantro. Adjust salt and pepper to taste.  Reheat to serve . Add a teaspoon of creme fraiche and a few cilantro leaves as garnish and serve.

*Note : I suggest vegetable stock , but you can also use chicken stock.