This soup is delicious, nutritious and satisfying! I could have this soup every week and never get sick of its taste, texture and how good it makes my body feel!
Ingredients:
3 small/medium sweet potatoes chopped into 1/4 inch chunks
2 large carrots chopped into 1/4 inch chunks
1 yellow onion, diced
32 oz. vegetable stock or chicken
5-10 kale stocks, remove the stems and chop in 1 inch pieces
1.5 cups dried lentils (any variety will do); make sure to rinse first
3 garlic cloves, diced into small pieces
1-2 inches of raw ginger, chopped into small pieces
1-2 tbsp. curry powder
Salt/pepper to taste
1 tbsp. Olive oil
Directions:
Prepare all of your ingredients by washing and cutting all vegetables, garlic, and ginger.
1. In a big pot, place on medium heat and add olive oil, then chopped onions. Cook the onions until soft and translucent (~3min)
2. Add the garlic, wait a couple of minutes
3. Next, add carrots for a few minutes
4. Then add sweet potatoes
5. Season with salt and pepper
6. Add the vegetable stock and turn the stovetop to medium/high until the soup boils
7. Throw in the raw ginger and, if you like garlic, you can add extra, whole garlic cloves
8. Once the soup boils, add washed lentils and curry powder and place a lid on the pot to let the soup simmer on medium for 20-30min
9. The soup will be ready when the lentils completely cook. They should feel soft to touch.
Keep leftovers stored in a glass container in the fridge for future lunches and dinners for the week. You can always freeze extra in mini mason jars for easy single portions.