Curried Sweet Potato Soup with Carrot & Lentils

Nothing like finding inspiration in a surprise dental emergency.  I cracked a tooth leading to needing a full extraction.

Yes, ouch. But once all was removed I needed to find something to eat while on a liquid diet this week.

Here is the resulting mash-up of several ideas I had while digging through soup recipes. 

The lentils were key -- part thickener, part protein supplier (remember, no meat for this guy this week).  Carrots & curry just sweetened the deal.

I got it done in my electric pressure cooker in about 40 minutes and then puréed it -- a perfect balance to the other mush I'm eating this week.

The cool thing is that I can see using this as a base curry sauce once I can chew again.  I'll be poaching some chicken or fish or shrimp in this over rice someday soon.  

Enjoy!

Curried Sweet Potato Soup with Carrot & Lentils

2 Tbs canola oil
1 small onion, diced
1 cup carrot, diced
1 sweet potato, peeled & diced
2 Tbs chopped garlic
1 Tbs chopped ginger
1 cup red lentils
4 cup chicken or veg stock
1/2 tsp onion powder
1 tsp turmeric
1/2 tsp cardamom
2 tsp curry powder
salt & pepper to taste

Heat oil
Sautee onion, carrot, sweet potato, garlic, & ginger for 5 minutes. Season with salt & pepper.
Add other spices. Cook 2 minutes.
Add lentils & stir.
Add stock.
Cook for 30 minutes
Puree
Serve with spoon of yogurt.

An alternative method: 

Use pressure cooker instead of on stove. 5 minutes on high, let pressure come down naturally, and then puree.