Sweet Potato and Red Lentil Tomato Coconut Soup
Fashion week NYC is done! I’ve photographed 17 shows, walked through snow, wind, slush and rain, and slipped once on ice – hopped on subways from Manhattan to Brooklyn, and back again. Got into a spat with a 6’5’’ low class photographer who decided to sit in front of my 5’5” frame – I won. I covered behind the scenes, and the production, space, lighting, and set - edited, posted online and shipped to my clients, 10 days of fashion action! Now it’s time to head back in the kitchen.
I know I’ve said this before but right now this is my favorite soup, until I try a new one I love, then that too will be my favorite but for now it’s this one. Happy accidents are the best and unlike baking which is pure chemistry meaning hit or miss, cooking can be adjusted and literally saved by adding a touch of this or that. For instance, I wanted to make a vegetable tomato soup but thought it tasted too acidic, the spice wasn’t right, too bland, and thought maybe I should toss this one out, but instead I decided to add cream to smooth out the acidity, and make it more velvety and the coconut milk was the perfect solution, it magically uplifted and smoothed out the flavor to something quite unexpected. I had never played with coconut and tomato, surprising since I love coconut so much, I was beginning to think I’ve worn out the ingredient but then something new happens. Anyway, I adore this soup and have made this 3 times in 3 weeks in 3 different variations, one with cannellini, the other chickpea, and one with cauliflower no beans, I like them all, the choice is yours.
Hope you enjoy this as much as I do!
Cheers xox Diana
1.2 pounds sweet potato peeled and cubed - one very large or two medium
1 onion chopped
1 tsp. cumin
½ tsp. paprika – smoked is good
½ tsp. coriander
Sprinkle cinnamon and clove - optional
Healthy pinch red pepper flakes
1 tsp. – chipotle adobe sauce - optional
Two big pinches sea salt
1 14oz can fire roasted tomatoes – crushed in blender
4 cups veggie broth
½ cup rinsed red lentil
8 oz. coconut milk from can full fat
1 can cannellini beans or chickpeas or cauliflower
1 tbsp. pure maple syrup
Sauté onion in coconut oil for 4 minutes add the, cumin, paprika, coriander, and sauté 30 seconds, add the sweet potatoes, red pepper flakes and sauté for 1 minute, add the rinsed red lentils and sauté one minute, add the tomatoes, and stir, add the coconut milk and stir, add the veggie broth, beans or chickpeas and maple syrup, bring to a boil and simmer until potatoes are soft and lentils are cooked about 15-20 minutes.
Note: the soup will thicken quite a bit as the lentils become soft and swell.
Cauliflower instead of beans added last 5 minutes to cooking time
Add heaping fresh spinach to bottom of bowl, top with the soup. The spinach will wilt from the heat. Top with fresh cilantro.
|fashion week fall 2014 and last 3 seasons|