Creamy Vegan Sweet Potato, Lentil and Red Curry Soup

Lately I’ve had this insatiable craving for all things ethnic and spicy. I am always in the mood for Pad Thai noodles and a bowl of spicy curry. But, for the past few years. I have had a very bad experience trying to incorporate curry flavored into dishes with yellow curry powder. It just always came out tasting bland and gross. But I had a vision and I just went for it. The result: the most incredible healthy, filling and flavorful soup I’ve made in a LONG time. You could definitely substitute different veg as you wish. The secret of this dish is jarred curry sauce. It has a much more diverse flavor profile then curry powder that makes the dish.

The breakdown…

  In your crockpot:

-2 big or 3-4 smaller peeled and cubed sweet potatoes (probably could also use a large butternut squash peeled and cubed as well)

-1 red/yellow/orange pepper diced

-1 small onion diced

-a few cloves of chopped garlic

-About 2 stalks of celery chopped

-3/4 cup or so of red lentils

– 1 can of fire roasted diced tomatoes

– Veg broth

– 1 jar of curry sauce (tikka masala is good, red curry is good, yellow curry is good, I think anything would work).

-Red pepper flakes, bay leaves, salt and pepper

Stir and let cook for about 6-8 hours on low in your crockpot.

Take out half of the soup and cool in fridge. Blend once cool in a blender or food processor. Pour the blended portion back in with the other half of the soup (so it’s creamy but still has some substance to it) add in frozen peas or green beans for some color and texture.

I topped with a swirl of plain Greek yogurt (not vegan I know) and some red pepper flakes. Goes really well with a piece of toasted naan or bread.