Recipe of the Month: Curried sweet potato, red lentil & carrot soup

• Canola oil 1 Tbsp
• Onion, diced 1 medium
• Carrots, peeled and diced 2 medium
• Sweet potato, peeled and diced into half inch chunks 1 medium
• Garlic, crushed or minced 2 cloves
• Fresh ginger, peeled and grated 1 Tbsp
• Red lentils, rinsed ½ cup
• Curry paste 1 Tbsp
• Low-sodium vegetable broth 1 Litre
• Water 1 cup


  1. In a medium pot, heat oil over medium-high heat.
  2. Add onion and sauté until softened, translucent, and fragrant.
  3. Add the carrots and sweet potato and sauté another 3-4 minutes.
  4. Add garlic, ginger, red lentils, and curry paste. Stir to coat the vegetables in curry
    paste. Sauté 1-2 minutes more.
  5. Add broth and water. Bring to a boil, then turn the heat to low and simmer, covered,
    until the vegetables are tender (about 20-30 minutes).
  6. Purée soup using a hand-held immersion blender, or in batches with a blender or food
  7. Serve warm, garnished with Greek yogurt to taste.

Recipe Source: AHS Wellness Kitchen

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