Slow-Cooker Sweet Potato and Lentil Soup (SIBO)
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Slow-Cooker Sweet Potato and Lentil Soup (SIBO)
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Ingredients
- 1 sweet potato peeled and diced
- 3 parsnips cut into 1/2-inch pieces
- 3 stalks celery cut into 1/2-inch pieces
- 2 leeks halved lengthwise and cut into 1/2-inch pieces (white and light greens parts only)
- 3/4 cup lentils yellow or red, dried
- 1 4-inch piece ginger peeled and finely grated
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 tablespoon ghee
- 2 cloves garlic thinly sliced
- 1 4-inch piece ginger fresh, peeled and finely grated
- 1/2 cup cilantro fresh, chopped
- 1 lemon wedges for serving, optional
Ingredients
- 1 sweet potato peeled and diced
- 3 parsnips cut into 1/2-inch pieces
- 3 stalks celery cut into 1/2-inch pieces
- 2 leeks halved lengthwise and cut into 1/2-inch pieces (white and light greens parts only)
- 3/4 cup lentils yellow or red, dried
- 1 4-inch piece ginger peeled and finely grated
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 tablespoon ghee
- 2 cloves garlic thinly sliced
- 1 4-inch piece ginger fresh, peeled and finely grated
- 1/2 cup cilantro fresh, chopped
- 1 lemon wedges for serving, optional
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Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
Combine the sweet potato, parsnips, celery, leeks, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker.
Add 6 cups water and stir. Cover and cook on low undisturbed for 8 hours.
After contents are cooked, stir the soup vigorously with a whisk to make a rough puree. Thin with hot water if desired.
Melt the Ghee in a small skillet over medium-high heat.
Add the garlic and the remaining 1/4 teaspoon curry powder and saute until the curry powder is slightly toasted, about 1 minute.
Stir the curry mixture into the soup and add the lemon juice, cilantro, and additional salt to taste.
Serve with optional lemon wedges.
