Curried Sweet Potato, Carrot, and Red Lentil Soup

This recipe comes from my new favorite cookbook, Spilling the Beans:  Cooking and Baking with Beans and Grains Every Day by Julie Van Rosendaal and Susan Duncan.  If you have been on this blog a lot, then you might recognize the first author as she has written two other great cookbooks, One Smart Cookie and Grazing:  Portable snacks and finger foods for anytime, anywhere. 

What I love about this cookbook is the way the authors show creative ways to include beans in virtually any recipe, including pancakes (and I have already tried this - it was delicious!), cinnamon buns, mashed potatoes (tried this at Christmas dinner and no one noticed), macaroni and cheese (tried this with three children - 2 out of 3 loved it - and it was gluten free too!) and even apple crisp (tried this too!).  Of course they have more standard fare such as main courses, soups, salads, and stews where we might associate beans.  I will be posting some of the above recipes along with specific tips for success, in other words how to add the beans without your family noticing.  In the meantime, enjoy this easy and delicious soup recipe, which is perfect for warming up on a cold day.

Ingredients

Canola or olive oil, for cooking

1 onion, chopped

1 to 2 garlic cloves, crushed

1 Tb. grated fresh ginger

1/2 cup dry red lentils

1 medium sweet potato, peeled and cut into chunks

1 carrot, peeled and chopped

2 tsp. curry paste or powder

4 cups chicken or vegetable stock

salt to taste

1/2 cup to 1 cup half-and-half (optional)

plain yogurt or sour cream, for serving (optional)

Method

In a large saucepan, heat a drizzle of oil over medium-high heat.  Saute the onion, garlic and ginger for about 5 minutes, until the onion is soft.  Add the lentils, sweet potato, carrot, curry paste, stock, and salt, along with a cup of water.  Bring to a boil, then turn the heat down, cover, and simmer for 30 minutes or so, until the vegetables are very tender.

Add the cream, if you are using it, and use a handheld immersion blender to puree the soup right in the pot.  Taste and adjust seasonings if needed.  Serve immediately or cool and refrigerate to reheat when you want it.  Serve hot, with a dollop of yogurt or sour cream, if you like.