Sweet potato and cheddar soup
Servings: 4 portions
Equipment
- 1 hand blender
Ingredients
- 500 g sweet potato
- 2 carrots
- 100 g red lentils dry
- 1 l vegetable stock
- 100 ml double cream
- 80 g cheddar or other strong cheese
- black pepper
- 20 g butter or oil
Garnish
- fresh coriander leaves
- yoghurt
- toasted bread
Instructions
- Melt butter in a pot (or heat up oil of your choice), add peeled and chopped sweet potatoes and carrots. Let them cook on a medium heat for few minutes to brown them just a little bit and let them become more aromatic.
- Add stock, red lentils and cook for about 15-20 minutes until all vegetables are soft.
- When ready, blend using hand blender. Add double cream, cheddar, black pepper and check if you need any extra seasoning.
- Serve hot with a splash of yoghurt and coriander leaves on top. It tastes best with a slice of toasted sourdough.
Notes
You might need to add a bit more water- aim to add enough to cover raw vegetables. Remember it's easier to add more water later if you need it so don't add too much just yet. If you reheat soups containing lentils sometimes they can become a little thick, just add a splash of water to reach the desired consistency.