Easy and economical, this simple soup is a quick and flavorful way to feed your family. Inspired by the ethnic origins of peanut soup, this soup utilizes another common staple of African cuisine, the yam, or its similar relative, the sweet potato, and combines these key components with Thai curry paste and lentils. Thai cuisine also utilizes peanuts or other nuts in their regional dishes which complements the unique curry blend that is flavorful but not overly spicy.
Both sweet potatoes and red lentils are a great source of dietary fiber and complex carbs. Having plenty of dietary fiber is essential to burning fat which in turn lends itself to a more defined and muscular physique.
Sweet potatoes and lentils increase slow burning energy thanks to their fiber and complex carb structure giving you the lasting energy needed to power through your day. Both of these orange beauties are a healthy source of carbohydrates for athletes. The sweet tuber also is high in beta carotene and antioxidants to help reduce post workout inflammation.
Lentils and nut butter are the key protein providers for this soup and serve to balance out the nutritional profile while giving it texture. Kids also enjoy this creamy, nutty bowl of sweet bold color which can be made milder if needed by altering the amount of curry paste.
Sweet Potato Lentil Soup
Calories 352, Protein 16g, Total Carbs 48g, Fat 11g
Prep time: 15 min
Cook time: 20 min
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 4 cups low sodium vegetable or chicken bone broth
- 2 sweet potatoes or yams, peeled and diced
- 1 cup red lentils, rinsed
- 2 tablespoons Thai red curry paste (or adjust to taste)
- 2 tablespoons nut butter of any kind (almond, cashew, peanut, or sunbutter)
- Fresh chopped cilantro and red pepper flakes, for garnish
- In a saucepot, heat the olive oil and add the onion and garlic. Cook 3-4 minutes until the onion begins to soften.
- Add the broth, sweet potato, and lentils.
- Simmer about 20 minutes until the potato and lentils are tender.
- Stir in the red curry paste and nut butter until dissolved.
- Garnish with red pepper flakes and cilantro.