Sweet Potato, Carrot & Lentil Soup with Yoghurt & Coriander
Packed full of vegetables and soul-warming spices, this soup from Jalna will provide all the comfort needed on a cold day, along with a great big immune boost.
At a glance
Approx 1 hour
Serves 4 people
2 tbs olive oil
1 large sweet potato peeled & roughly chopped
1 large brown onion peeled & roughly chopped
3 carrots peeled & roughly chopped
2 garlic cloves crushed
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
½ cup dried red lentils
3 cups vegetable stock
3 cups water
Salt & pepper to taste
1 cup Jalna Natural Greek Yoghurt
½ cup coriander leaves
1 small garlic clove
1 tbs pistachios
1 tsp lemon juice
5 tbs olive oil
Heat oil in a large pot over a medium heat. Cook sweet potato, onion, carrots & garlic stirring occasionally for 3-5 minutes. Add spices, cook for a further 2 minutes stirring.
Add the lentils, vegetable stock, water & season.
Bring to the boil. Reduce heat to a simmer for 35 minutes, or until the lentils, carrots & sweet potato are soft.
Meanwhile make the coriander pesto. Blend coriander, garlic & pistachios in a food processor until finely chopped. With the motor running add the lemon juice & olive oil in a thin stream until combined. Season to taste and set aside.
Blend the soup in a food processor or with a stick blender. Blend until smooth. Stir through half of the yoghurt. Add a little more water if needed, till desired consistency.
Serve soup with a generous dollop of Jalna Yoghurt, coriander pesto & coriander leaves.