Sweet Potato Paprika Soup

Every time the temperature drops and the leaves are turning yellow, my body starts to crave more soup. I have several staple soup recipes - tomato soup, green soup, and all kinds of orange versions.

But there is something about the orange coloured soups, don't you think? They bring me that comforting, snugged under the blanket, feeling. And this soup especially as the red lentils and paprika make it a nutrient dense meal that keeps you full for a long time.

I developed this recipe by accident as I was trying to use all the veggies in the house with the orange/red color. So I used red paprika as well. Boy, was that a game changer! The taste was so different to my other recipes.

You've got to try this recipe! I am really curious what you think.

INGREDIENTS:

Salt and pepper to taste

Fresh rucola leaves and toasted almonds for garnish and extra crunch.

Chop the leak and garlic. Since we will be blending the soup into creamy perfection, there is no need to chop all the veggies finely. This is an easy, no fuss soup. No specific cutting skills required!

Chop the sweet potatoes and the carrots. Deseed your paprika and chop into chunks.

Into a hot pan, add a splash of olive oil or just water, you don't need to use oil, but make sure you stay with the pot and stir regularly.

Add the leak and the garlic. After a minute or two, add the rest of the vegetables. Add the curry powder and the curcuma together with washed dried red lentils.

Add the vegetable bouillon and the coconut milk and let it cook until the veggies are soft.

Add some salt and pepper to taste.

Switch off the heat and blend with a hand blender or pour the soup into your big blender.

Garnish with baby rucola leaves and sprinkle a handful of chopped toasted almonds on the top. See I told you it is an easy recipe.

ENJOY!