Creamy sweet potato, leek and ginger soup with red lentils and curried pumpkin seeds
An original, comforting silky soup made with roasted sweet potato, leek, fresh ginger, and red lentils for body. It is finished with curried pumpkin seeds and a touch of lime for an aromatic, crunchy contrast.
Ingredients
- 700 g sweet potato (pelado and cut diced)
- 220 g leek (solo the parte blanca and verde clara, sliced)
- 90 g red lentils (enjuagadas)
- 20 g fresh ginger (grated fino)
- 10 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 200 ml coconut milk (without sugar)
- 30 ml olive oil (divided)
- 35 g pumpkin seeds (for the topping)
- 4 g curry powder (divided)
- 2 g ground cumin
- 1 unit lime (zest fina and 2 tbsp of juice)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 10 g fresh cilantro (chopped, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a baking tray and toss with 1 tablespoon olive oil, 1 teaspoon curry powder, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, until tender and lightly browned on the edges.
- 2
While the sweet potato roasts, heat a large pot over medium heat with the remaining 1 tablespoon olive oil. Add the leek and cook for 4 to 5 minutes until softened. Stir in the garlic, fresh ginger, and ground cumin, and cook 1 minute more, stirring so they do not burn.
- 3
Add the rinsed red lentils and pour in the vegetable broth. Bring to a boil, reduce the heat, and simmer for 12 minutes, until the lentils are very tender.
- 4
In a small skillet over medium heat, toast the pumpkin seeds for 2 minutes. Add the remaining 1/2 teaspoon curry powder and a pinch of salt, stir for 30 seconds, and remove from the heat. Set aside for topping.
- 5
Once the sweet potato is roasted, transfer it to the pot along with the coconut milk, lime zest, and 1 tablespoon of the lime juice. Cook for 2 minutes to combine the flavors.
- 6
Blend the soup with an immersion blender or upright blender until completely smooth and creamy. Adjust with the remaining salt, more black pepper, and the remaining tablespoon of lime juice to taste.
- 7
Serve the soup hot and finish each portion with the curried pumpkin seeds and the chopped fresh cilantro on top.
Chef tips
For an even silkier texture, blend the soup for an extra minute and strain it. If you prefer it thicker, reduce the vegetable broth by 100 ml / 1/3 cup.
Substitutions
You can substitute the cilantro with fresh parsley. The leek can be replaced with sweet onion in the same amount. If you do not have lime, use lemon, though the flavor profile will be slightly different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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