Lentil Sweet Potato Soup (DF, EF, NF + V)

I love a good warming soup in winter and this Gluten Free Lentil & Sweet Potato Soup, with that lovely hint of ginger and curry powder is perfect on a wet winters night.

My Dad dropped in when I was chopping up the vegetables for this soup and he requested a tester when it was done. A day later after he'd frozen his ass off in a surfing competition (and came 3rd - go Dad!) he did receive a warming care package - which he loved so much that he has requested a whole pot for himself! When he likes your food you certainly know about it - thanks Dad but now that the recipe is here for the whole world to see you can make it yourself!

tee-hee-hee...

Lentil & Sweet Potato Soup (warmingly spicy)

adapted from Jude Bereau's 'Wholefood'

1 onion, diced

2 celery stalks, diced

8cm ginger, grated

1 1/2tsp ground cumin

1tsp ground coriander

1/2tsp curry powder

250g (1 1/2 cup)  yellow or red lentils, rinse and soak overnight

400g sweet potato, peeled and chopped

4 carrots, peeled and chopped

2L gluten free vegetable stock

Gluten Free Tamari/Soy Sauce

Heat a large heavy based saucepan and add a tblspn of olive or vegetable oil to heat. Add in the onion, celery and ginger and saute for approximately 5minutes. Add the ground cumin, coriander and curry powder and stir until fragrant - about 1 minute. Add the lentils, sweet potato, carrot and vegetable stock. Stir. Reduce heat and simmer, stirring occasionally, for approximately 45-60minutes.

Remove from heat and allow to cool. When cool enough spoon batches into a blender and pulse until smooth. Check seasoning, adding a teaspoon or two of tamari to taste. Reheat.

Serve with a swirl of coconut milk and a sprig of fresh coriander with some fresh gluten free bread.

Will keep in fridge for approximately 5 days. Soup is also fabulous to freeze.