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Sweet Potato Red Lentil Coconut Curry Soup

There’s nothing better than a warm, hearty soup on a crisp fall day. Did you know that our Original ancient grain granola makes a great soup topper? Forgo those plain old crackers for a gluten free salty-sweet crunch instead!







Sweet Potato Red Lentil Coconut Curry Soup


3 sweet potatoes, peeled and diced into small pieces
2 tbsp olive oil
1 onion, diced
1 tbsp fresh grated ginger
1 garlic clove, minced
4 cups of vegetable stock
1 can of light coconut milk
1 tbsp red curry paste
1 cup red lentils
salt to taste



1. Preheat oven to 425. Toss sweet potatoes with 1 tbsp of olive oil and roast for 25 minutes.
2. Meanwhile, in a medium pot, sauté the ginger, onion, garlic in oil until
3. Add all the other ingredients, simmer, covered, for 25 minutes or so. Add
roasted sweet potatoes and continue to simmer for 10- 15 minutes.
4. Use an immersion blender (or food processor) to blend into smooth or desired consistency.
One Comment Post a comment
  1. Mmmm this sounds delicious! All I’ve been craving with the cooler weather is warm soup!

    September 25, 2012

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