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Curried Sweet Potato Soup

by Pierre S. Aoukar, MD
Posted: March 15

Servings: 4


3 sweet potatoes, peeled, cubed
1˝ cups dry lentils
2 tomatoes, chopped
1 medium yellow onion, minced
6 cloves fresh garlic, minced
1 tsp grated fresh ginger
1 Tb premixed curry powder
1 ˝ Tb extra virgin olive oil
6 cups vegetable broth or water
sea salt to taste
crushed red pepper to taste

Garnish: fresh cilantro, minced
fresh lemon juice


In a large pot, sauté onions in olive oil until light brown. Add garlic and ginger. Cook until garlic begins to brown. Throw in tomatoes and cook until they begin to break down. Add curry powder and sauté for one minute. Add lentils, sweet potatoes and broth. Bring the soup to a boil, cover and simmer until lentils are soft. Turn heat off, check for seasoning. Garnish with cilantro and a squeeze of fresh lemon juice.

Curried Sweet Potato Soup, The Recipes of Dr. Aoukar


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