Lentil Sweet Potato Soup
buttermilk sweet potato soup
2 cups buttermilk (plant milk with tbls of apple cider vinegar)
3 tbs chickpea flour ( also called garbanzo bean, besan, or gram flour)
4 cups water
2 medium size sweet potatoes- in 1 inch chunks
1 small onion chopped
6 black peppercorns
2 whole cloves
1/2 tsp cumin seeds
1/4 tsp ground cinnamon
1/4 tsp fenugreek seeds
1/4 tsp black mustard seeds
1/2 tsp tumeric
2 tbs grated ginger root
1/4 tsp red pepper flake
2 tbs coconut oil
salt
cooked rice- optional
single serving tempering
1/8 tsp black mustard seeds
1/8 tsp red chile powder
spoonful of butter/ghee
1/4 cup shredded toasted coconut- heat in small frying pan stirring constantly until lightly browned
cilantro
Instructions
-Melt coconut oil- about a tbs, in your soup pot and sweat chopped onion. On medium heat- push onion to the side and add second tbs coconut oil, add spices and ginger stirring until fragrant and mustard seeds are popping a little.
-Add sweet potato to soup pot and mix into spices and onion. Pour over water and bring to boil, then simmer 10 minutes- or until potatoes are soft.
-Whisk the buttermilk with chickpea flour in bowl until smooth.
-Puree soup- I use an immersion blender.
-Slowing add buttermilk mixture and stir constantly- bring to boil for 5 minutes- stirring. Turn heat to low to keep warm.
To make tempering for over soup-
heat a small pan over medium high heat, add butter/ghee and mustard seeds until popping, add chile powder- cook until butter is nutty brown and fragrant.
To serve-
Pour tempering over hot soup and garnish with cilantro leaves and a sprinkle of toasted coconut (coconut is optional- not sure if I like it better with or without).
To make more of a meal- put optional rice in bowls and spoon over soup. Use a cup less water to make more like a curry with rice.
2 cups buttermilk (plant milk with tbls of apple cider vinegar)
3 tbs chickpea flour ( also called garbanzo bean, besan, or gram flour)
4 cups water
2 medium size sweet potatoes- in 1 inch chunks
1 small onion chopped
6 black peppercorns
2 whole cloves
1/2 tsp cumin seeds
1/4 tsp ground cinnamon
1/4 tsp fenugreek seeds
1/4 tsp black mustard seeds
1/2 tsp tumeric
2 tbs grated ginger root
1/4 tsp red pepper flake
2 tbs coconut oil
salt
cooked rice- optional
single serving tempering
1/8 tsp black mustard seeds
1/8 tsp red chile powder
spoonful of butter/ghee
1/4 cup shredded toasted coconut- heat in small frying pan stirring constantly until lightly browned
cilantro
Instructions
-Melt coconut oil- about a tbs, in your soup pot and sweat chopped onion. On medium heat- push onion to the side and add second tbs coconut oil, add spices and ginger stirring until fragrant and mustard seeds are popping a little.
-Add sweet potato to soup pot and mix into spices and onion. Pour over water and bring to boil, then simmer 10 minutes- or until potatoes are soft.
-Whisk the buttermilk with chickpea flour in bowl until smooth.
-Puree soup- I use an immersion blender.
-Slowing add buttermilk mixture and stir constantly- bring to boil for 5 minutes- stirring. Turn heat to low to keep warm.
To make tempering for over soup-
heat a small pan over medium high heat, add butter/ghee and mustard seeds until popping, add chile powder- cook until butter is nutty brown and fragrant.
To serve-
Pour tempering over hot soup and garnish with cilantro leaves and a sprinkle of toasted coconut (coconut is optional- not sure if I like it better with or without).
To make more of a meal- put optional rice in bowls and spoon over soup. Use a cup less water to make more like a curry with rice.