Dr. Nandi’s Sweet Potato Soup

Dr. Nandi’s Sweet Potato Soup

  • 1 carton low-sodium chicken broth
  • 1 small onion (diced)
  • 1 Tbsp Indian curry paste
  • 1/2 cup split red lentils
  • 1 large sweet potato (peeled and cut into ½-inch (1 cm) pieces)
  • 1 cup milk
  • 2 cups baby spinach
  • 2 Tbsp of lemon juice
  • Plain Yogurt for serving (optional)
  1. Place broth, onion and curry paste in a large saucepan.
  2. Bring to a boil. Add lentils, reduce heat and simmer covered for 5 minutes.
  3. Add sweet potato, continue to simmer covered about 10 min until lentils and sweet potatoes are tender.
  4. Add milk to hot soup.
  5. Ladle about ⅓ of the soup into a blender or food processor.
  6. Purée, then return to soup in saucepan.
  7. Add spinach. Stir over medium heat, but don’t boil, just until spinach is wilted, 1 to 2 min.
  8. Stir in lemon juice. Serve with a dollop of yogurt, if using.