Sweet Potato and Red Lentil Bisque
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- 1 pound(s) Sweet potato, one large peeled, chopped up
- 1 cup(s) Red lentils
- 1/4 cup(s) Dried apricot Chopped
- 1/4 cup(s) Chopped onion or shallot
- 1/2 teaspoon(s) Thai red chili paste
- 1/4 cup(s) light coconut milk
- 4 cup(s) chicken broth
- Salt and pepper
- Cilantro and pomegranate seed
- 1. Place sweet potato, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to lpw heat, cover and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.
- 2. Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.
- 3. To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate seeds or juice (if using as a garnish). Makes 6 servings and can be frozen.
This recipe is a personal recipe added by ChefMo3001 and has not been tested or endorsed by MyRecipes.
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Sweet Potato and Red Lentil Bisque Recipe at a Glance
- COURSE: Soups/Stews