Ingredients
1 lb. sweet potatoes
1 c. red lentils
1/2 c. dried apricots
1/4 c. chopped onion or shallots
1/4 tsp. Thai red chili paste
4 c. chicken or vegetable broth
3/4 c. light coconut milk
1/2 tsp. salt
1/2 tsp. ground black pepper
Chopped cilantro (optional)
4 tbsp. pomegranate juice or seeds (optional)
Preparation
Step 1Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.Step 2Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.Step 3To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using). Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
