makes 4-6 servings
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 medium carrots, chopped finely
sea salt and freshly ground black pepper, to taste
1 large garlic clove, minced
1/2 teaspoon grated fresh ginger
2 small sweet potatoes, peeled and diced
1 tablespoon curry powder
1/2 tablespoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon cumin
4 minced cloves garlic
2 Tbsp minced fresh ginger
2 peeled and diced sweet potatoes
2 cups low-sodium vegetable broth
2 cups filtered water
1 cup rinsed red lentils
1. Heat the olive oil in the bottom of a large soup pot over medium heat. Add in the onions and carrots with a pinch of salt and pepper and saute until softened, about 4 minutes.
2. Add in the minced garlic and grated ginger. Saute until fragrant, about 30 seconds.
3. Carefully add in the diced sweet potatoes. Cook for an additional minute.
4. Stir in the curry powder, garam masala, turmeric, and cumin. Cook for about 30 seconds, or until fragrant. Pour in the vegetable broth and water. Stir in the lentils. Increase the heat and bring the soup to a boil. Then reduce the heat and simmer until the lentils are cooked, 25-30 minutes.
5. Season the soup to taste with salt and pepper.