Curried Sweet Potato + Celeriac Soup
Indulge in the comforting warmth and rich flavours of this Curried Sweet Potato + Celeriac Soup. This velvety blend combines the earthy sweetness of sweet potatoes with the subtle nuttiness of celeriac, perfect for cozy dinners or lunches.
Servings 6 Cups
Ingredients
- 2 sweet potatoes
- 1 medium celeriac (celery root)
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon ginger, minced
- 1 onion, chopped
- 1 teaspoon garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric powder
- 3/4 cup red lentils
- 6 cups vegetable broth
- sea salt + pepper
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Peel and chop the sweet potatoes and celeriac. Put the chopped veg and whole garlic cloves (peeled) on the baking sheet and toss with a bit of olive oil, salt and pepper. Roast for 40 minutes, turning halfway.
- Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Sauté the ginger and onion until soft, about 10 minutes. Add the spices and lentils and stir to coat everything in the oil and spices.
- Add the roasted veg and broth to the pot. Bring to a boil and simmer for about 10 minutes, or until the lentils are fully cooked. Season with salt and pepper to taste then remove from the heat.
- Once the soup has cooled a bit transfer it to a blender or food processor and blend until smooth.