You know you live in Canada when talking about the weather actually seems exciting. This may be because according to The Weather Network, spring may indeed – finally – be on its way! Cue green grass, baskets overflowing with spring produce, delicious health-promoting green juices, and suntans on the beach (just kidding about that one!)
While we wait for spring to make its official appearance, let’s celebrate with one of my favourite fall/late winter soups. My Super Curried Red Lentil and Sweet Potato Soup made its debut at my fall-inspired Everyday Superfoods cooking workshop last November and instantly gained a throng of fans.
Well, at least one or two of them.
Normally this recipe sells as part of my Everyday Superfoods recipe pack, but today it’s all yours just for visiting and for celebrating the departure of winter/arrival of spring with me!
My Super Curried Red Lentil and Sweet Potato Soup makes for a lightning-fast lunch or supper and is equal parts warming and spicy. Best of all, if you have red lentils and sweet potatoes in your kitchen, you can make this without a trip to the grocery store. The spices are interchangeable so don’t feel like you have to stick rigidly to them. Like with all of my recipes, don’t hesitate to make this soup your way, according to your rules. Gaining culinary confidence is all about trying new things depending on what you feel like at any given time.
Here’s the recipe:
A Registered Holistic Nutritionist (R.H.N.) and trained Flower Essences Practitioner, I'm a voracious reader who loves to develop new recipes, write about health and wellness, and jump on my trampoline! You can read more about me on my About page.