Sweet potatoes are at their best in autumn and as soon as the weather turns cool and I’m grabbing my coat and scarf, this is what I want to eat. With the added health benefits of fresh ginger, turmeric and maple syrup, this soup is both nourishing and soul warming.
What you’ll need:
2 tbsp olive oil
1 brown onion, finely diced
1 tsp fresh ginger, finely grated
1 tsp fresh turmeric, finely grated
700gm sweet potato (2 medium-sized), peeled and cut into 2cm cubes
1 litre vegetable stock
Sea salt and freshly ground black pepper
1 cup red lentils, rinsed
¼ cup maple syrup
Greek yoghurt to serve
What to do:
Heat oil in a large saucepan and cook the onion over a medium heat until soft and translucent, then add the ginger and turmeric and cook for a minute or two until fragrant. Add the sweet potato and stock and simmer for 15 to 20 minutes until the potato is cooked, then add the lentils and cook for a further 10 minutes, or until the lentils are just tender. Add the maple syrup, season with salt and pepper and serve with a dollop of Greek yoghurt if your tastebuds desire.
Serves 4
