Spicy Vegetable Soup

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Servings: 4 Prep: 25 min Cook: 20 min Dairy Free Gluten Free Pescetarian Vegan Vegetarian Soup: Hot Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Sweet Potatoes, Celery, Green Bell Pepper, Cumin Seeds, Cardamom Pods

Ingredients

2 small sweet potatoes ⚠

3 carrots

1 onion

3 stalks celery ⚠

1 green bell pepper ⚠

2 cloves garlic

3 inches fresh ginger

1 tablespoon avocado oil

1 teaspoon cumin seeds ⚠

½ teaspoon curry powder

⅛ teaspoon sea salt, to taste

¼ teaspoon cayenne pepper, optional

3 whole cardamom pods, optional ⚠

6 ½ cups vegetable broth

½ cup split red lentils

14 ounces diced tomatoes

⅛ teaspoon ground black pepper, to taste

2 teaspoons cilantro, optional

Instructions

1. Peel and then grate the sweet potatoes and carrots using a box grater. Peel and chop onion. Chop celery and green pepper. Peel and crush garlic. Peel and grate ginger.

2. Place a large soup pan on stove over medium heat and melt avocado oil.

3. Add ginger, garlic, and onions to the pan and sauté gently until onions are translucent, approximately 5 minutes.

4. Add celery, carrots, sweet potatoes, and green peppers to pot and continue to sauté until softened.

5. Now, add in cumin seeds, curry powder, salt, cayenne pepper, and cardamom pods, and stir well. Pour in vegetable stock, lentils, and diced tomatoes.

6. Bring soup to a boil and reduce heat to low and simmer gently for 20 minutes until lentils have softened.

7. While soup is simmering, chop cilantro.

8. Season to taste with salt and pepper and serve soup with some chopped cilantro as a garnish.

Per serving incomplete

208

Cal

34g

Carbs

Fat

Protein

Carbs 64%

Fat 20%

Protein 16%