This creamy sweet potato and lentil soup is a show stopper. Make it spicy, thick, thin, topped with kale, sprouts, savory and satisfying. Soup is not just for cold rainy days, take your bowl outside and bask in the sunshine. veganglutenfreelife.com/sweet-potato-lentil-soup
Clean sweet potatoes individually wrap each potato in foil.
Cut the top off the head of the garlic, drizzle lightly with oil, place in foil wrap and close.
Place sweet potatoes and garlic on baking sheet roast until potatoes and garlic are soft, approximately 45 minutes. Remove from oven, open foil and let cool.
Wash and cook lentils according to package.
On medium heat melt vegan butter in dutch oven or large sauce pan. Add onions and sauté until translucent.
Add white wine to onions, cook down by half.
Cut up roasted sweet potatoes add to pan along with garlic cloves, (squeeze the cooled cloves over the pan) ginger and thyme
Bring ingredients to a boil. Reduce heat. Simmer for 30 minutes.
Carefully place the soup into a blender (in small batches). Blend until smooth. Add more broth if needed.
Salt and pepper to taste. Serve and enjoy!
Notes
This recipe used Japanese sweet potatoes. The toppings used were; roasted kale and kale sprouts. For a bit of freshness, squeeze some lemon juice over soup before serving.