- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Servings: 4-6
Ingredients
- 3 tablespoons coconut oil
- 3 shallots, diced
- 3 cloves garlic, minced
- 1 tablespoon (1-inch) fresh ginger, peeled & minced
- 1 small serrano pepper, seeded & diced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 2 large sweet potatoes (about 2.5 lb.) peeled and cut into 1-inch cubes
- 1 red bell pepper, seeded & diced
- 4 cups vegetable broth
- 2 cups Ripple Half & Half
- 1 cup uncooked golden lentils, rinsed
- 2 tablespoons lime juice
- Optional Toppings:
- Cilantro
- mint
- lime wedges
- red pepper flakes
- and Ripple Half & Half
Directions
- Melt oil in a 5-QT pot or dutch oven placed on a stove set to medium heat. Add shallots. Cook, stirring frequently with a spatula until softened, 3-5 minutes.
- Add garlic, ginger, serrano pepper, curry powder, turmeric, and salt. Cook, stirring constantly for 2 more minutes.
- Add sweet potatoes and bell pepper. Cook, stirring for 1 more minute.
- Add vegetable broth and Ripple Half & Half. Increase heat to medium-high and bring to a boil.
- Add lentils and stir. Once the soup comes back to a boil, reduce to low to maintain a simmer.
- Let soup cook, uncovered, stirring occasionally until lentils are cooked and potatoes are fork tender, 25-30 minutes.
- Stir in lime juice. Taste, and adjust flavors as needed.
- Carefully transfer soup to a blender or use an immersion to blend until smooth. (Note: If soup is too thick, whisk in Ripple Half & Half or vegetable broth until it reaches a desired consistency).
- Divide soup between bowls. Top with fresh cilantro, mint, red pepper flakes, lime wedges, and a drizzle of Ripple Half & Half.
