This soup brings together a warm mix of comforting flavours that work well for cooler days. The sweetness of the apples and sweet potatoes balances out the earthy spices, while the lentils help give the soup a good, hearty texture. It’s simple enough to make in one pot, so you won’t need to fuss over too many dishes.
The recipe starts with frying up some onions, fresh ginger, and apple, which is a nice way to build flavour before adding the spices. A bit of curry powder, coriander, and chilli flakes gives the soup a mild heat, but it’s easy to adjust to your liking. After that, it’s a case of adding the lentils, sweet potatoes, and milk, which help create that lovely, creamy texture without needing any cream.
It all comes together with a good amount of stock, letting everything simmer gently until it’s ready to blend. The final step is to blend it smooth, but it’s always nice to leave a bit of texture if you prefer a thicker, chunkier soup. You’ll get a bright, flavourful bowl that’s equally good for lunch or dinner. It’s also one of those soups that keeps well and often tastes even better the next day.
Serve it up with a slice of bread, maybe add a sprinkle of fresh coriander or an extra dash of chilli if you fancy a bit more kick, and you’ve got yourself a satisfying meal that’s full of flavour but not too fussy to make.
Autumn Spiced Apple & Sweet Potato Soup
Ingredients
- 3 tbsp garlic olive oil
- 2 tsp curry powder
- 1 tsp ground coriander
- 1 tsp chili flakes
- Thumb-sized piece of fresh ginger, grated
- 2 onions, peeled and chopped
- 2 apples, peeled, cored, and chopped
- 1 kg sweet potatoes, peeled and chopped
- 130g lentils
- 400 ml milk
- 1.5L vegetable or chicken stock
- Salt, to taste
Directions
- Heat the olive oil in a large pot over medium heat. Add the curry powder, ground coriander, chili flakes, ginger, onions, and apples, along with a pinch of salt. Cook for 5-10 minutes, stirring occasionally, until the onions and apples have softened.
- Stir in the milk, then add the lentils and sweet potatoes. Mix well.
- Pour in the stock and bring the mixture to a boil. Reduce the heat, cover the pot with a lid, and simmer for 20-30 minutes until the sweet potatoes and lentils are tender.
- Let the soup cool for about 15 minutes. Using a blender, carefully blend the soup in batches until smooth.
- Pour the blended soup back into a clean pot, reheat, and adjust seasoning as needed.
- Serve with fresh bread, and optionally garnish with fresh coriander and extra chili flakes.
