Crockpot Red Lentil and Sweet Potato Soup with Curry and Coconut Milk
T olive oil
1 medium onion, finely chopped
2 tsp. crushed ginger or ginger puree
2 tsp. garlic puree
1 T curry powder
1 large sweet potato, peeled and cut into 1/2 inch dice
1 1/2 cup red lentils
6 cups homemade chicken stock
1 can coconut milk
sea salt to taste
fat-free Greek yogurt or sour cream, for serving
Heat olive oil in heavy frying pan; add the chopped onion and saute 3-4 minutes or until onion starts to soften. Add the ginger and garlic and saute 1-2 minutes more; then add the curry powder and saute one more minute. Add the onion mixture to the crockpot. Add the chopped sweet potato and red lentils to the crockpot. Deglaze the pan with 1 cup of the chicken stock and add to crockpot along with the rest of the stock. Cook on high for 4 hours, or until lentils are starting to dissolve and sweet potato is very soft. Add 1 can light coconut milk and cook about 20 minutes more. Season to taste with sea salt and serve hot, with fat free Greek yogurt or light sour cream if desired.
Heat olive oil in a heavy soup pot, then saute onions, ginger, garlic, and curry powder as described above. Add chopped sweet potato, red lentils, and stock, bring to a low simmer and let cook until lentils are starting to dissolve and sweet potatoes are very soft, about 1 hour. Add coconut milk and cook soup at the barest possible simmer for about 10 minutes, taking care not to let the mixture boil after the coconut milk has been added. Season with sea salt to taste and serve hot, with a dollop or fat free Greek yogurt or light sour cream if desired.