Curried Sweet Potato Soup
From Veg News Magazine
- 1⁄2-1 Tbs. olive oil
- 1 1⁄2 tsp cumin seeds
- 1 1⁄2 tsp mustard seeds
- 1⁄2 tsp red pepper flakes or less if you don’t want it too spicy
- 2 C finely diced yellow onion
- 1 Tbs minced garlic
- 1 Tbs minced fresh ginger
- 2 tsp mild curry pwd.
- 1 1⁄4 tsp salt
- 3 C diced peeled sweet potato
- 4 C bite size cauliflower florets
- 1 C red lentils, rinsed
- 6 C water
- 4 C packed baby spinach
In a large pot over medium heat, heat oil. Add cumin seeds, mustard seeds and red pepper flakes and cook , stirring occasionally , until seeds start to brown and pop, about 3-5 minutes. Add onion, garlic, ginger, curry powder, and salt and cook, stirring occasionally, until onions become translucent and start to turn golden brown, about 5 minutes.
Add sweet potato, cauliflower, lentils and water. Increase heat to high and bring to a boil, then reduce heat to a low simmer for 20 minutes. Add spinach and cook for an additional 10 minutes.