Curried Sweet Potato Soup

Satisfying to even my skeptical and hyper-carnivorous husband! :) All you need is some good cornbread or a whole grain roll to complete the meal. The list of ingredients may look long, but don't be discouraged! This really is quite simple to make and so worth the effort!

Serves 6 people two bowls each...which is what I found to be what everyone wanted when I served this to guests.

Takes about an hour total to make.

Ingredients:

1 cup onion, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
2 T. fresh ginger, minced
2 bay leaves
4 T. olive oil
3 cups sweet potato, cubed*
2 t. curry powder
1/2 dry white wine
2 cans chick peas, drained
10 cups chicken broth**
1 can diced tomatoes, drained
1/2 cup brown lentils
1/2 cup cilantro, chopped
juice of 1 lemon
salt to taste
plain yogurt or sour cream

*make these large cubes or the sweet potato will be mushy

** I am using up some soup base I have in the cupboard, but in the future I will try this with either vegetable stock or homemade chicken stock made from a happy chicken (well, at least happy till she was in my pot!). ;)

Directions:

In a soup pot saute onion, carrot, celery, ginger and bay leaves in oil over med-high heat till soft (8-10 min.). Add sweet potatoes and curry powder; saute 1 min.

Deglaze with wine and simmer till wine is almost evaporated. Stir in broth, tomatoes and lentils. Reduce heat to med. and simmer uncovered till lentils and sweet potatoes are tender (25-30 min.).

Off heat stir in half the cilantro, lemon juice and salt. Garnish each serving with a dollop of yogurt or sour cream and cilantro.

Enjoy! :)