Chef Craig Wong’s Caribbean curried sweet potato and lentil soup

Hearty one-pot soups are quick, healthy and the most convenient way to use any leftovers from your fridge.

Servings: 4 people
Preparation time: 30 - 40 minutes

Ingredients

• 1.5 Ibs sweet potato, peeled & cubed
• 1 1/2 tbsp coconut oil
• 2 tbsp curry powder (Caribbean if possible)
• 1 cup cooked or canned lentils
• 3 cups low sodium chicken stock
• 1/2 can coconut milk
• 1 tbsp salt
• 3 sprigs fresh thyme
• 1 piece scotch bonnet pepper, whole (optional based on spice preference)

Garnish (optional)

• 1/4 cup coconut milk
• 1/2 lime, cut in wedges
• 1/4 cup cooked & shredded chicken

Preparation keys to creating a great soup:

1. Choose a star ingredient: sweet potato
2. Next, a supporting ingredient: lentils
3. Then pick the liquid(s): stock & coconut milk
4. Finally, choose a style: Caribbean curry, scotch bonnet & thyme
5. Peel sweet potatoes, cut into 1  inch cubes. In a medium pot, over medium heat on an electric gas or induction stovetop, add coconut oil and sweat the sweet potato cubes for 5 minutes.
6. Add curry powder to the pot and stir for 1 minute.
7. Add lentils, chicken stock, coconut milk, salt, and thyme sprigs.
8. Optional step: float a scotch bonnet pepper on top of the soup for flavour. If you prefer the soup mild, be careful not to burst the pepper. If you prefer it spicy, slice the pepper in half. For very spicy soup, chop the scotch bonnet before adding.
9. Bring the soup to a simmer for 20 - 25  minutes or until the sweet potato is fork tender.
10. Serve in warm heated bowls, and garnish with coconut milk, lime and cooked chicken. You can store all your fresh ingredients and garnishes in the fridge before serving.

For more delicious recipes, check out the KitchenAid digital cookbook.