Sweet potato, carrot and lentil soup

This sweet potato, carrot and lentil soup, is more about the method I use to make soup, rather than the specific ingredients, as it would work with a multitude of other delicious veg and *pulses too. So feel free to sub things from the ingredient list below in order to use up any veggies you may have knocking about at home.

When it comes to making soup, I’m either rustling up a pan every weekend or it’s deliciousness slips my mind and I then go months before making a steaming pan of goodness. But after making a batch the other week, and thoroughly enjoying it, I felt it was about time I popped a recipe on here for you to use should you wish.

Sorry I’ve not included my usual step by step snaps within this recipe. I filmed the process (watch here) rather than taking still shots on this occasion – I couldn’t work out how to do both! Hopefully I capture a few shots for you the next time I make it.

Ingredients (serves 3-4)

15g butter (unsalted or salted)
1 brown onion, diced
1 red onion, diced
4 large carrots, peeled and roughly chopped
1 large sweet potato, peeled and roughly chopped
2 sticks celery, diced
2 cloves garlic, grated
Approximately 600ml boiling water
½ cup of *red lentils, well rinsed (I used this brand as they have no ‘may contain’ gluten, etc warning on the pack)
1 teaspoon *dried thyme (optional)
1 dessertspoon *vegetable bouillon – additional to taste (*veg stock cube would be fine instead)

Method

Gently melt the butter in a large heavy bottomed pan. Once melted add the chopped onions and sweat off (cook without colour) for about 5 minutes before adding the grated garlic. Cook out for a couple minutes and then add the remaining veg. After a few minutes, add the lentils and then pour in the boiling water. You only need to ‘just’ cover the veg/lentils with water. Add a teaspoon of dried thyme, give everything a good stir and pop the lid on and bring to the boil. Once boiling, reduce the heat so the soup is simmering. Give it a good stir before popping the lid back on and simmer for about 20 minutes. After this time, add the bouillon or stock cube and simmer for a minute or so longer. Turn off the heat and leave the soup to cool slightly before blending with a stick blender. If you feel the soup is a little thick, add a drop more boiling water or if you like your soup to be creamy, a splash of milk or fresh cream would work splendidly. Season to taste. Enjoy!

Recipe notes and suggestions:

The soup can be stored in the fridge for 2-3 days. It can also be frozen. Reheat until piping hot.

For quickness (and to make the soup dairy free), you can skip adding butter and the sautéing stage. Instead once all the veggies are chopped and ready to go, pop them into the pan, cover with cold water and continue making the soup from this point.

Enjoy the soup with some delicious crunchy gluten free croutons, a little grated cheddar, a freshly baked gluten free baguette or generous wedge of gf sourdough bread!

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Happy soup making!
For now,
Liz x

*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.