One of my besties had a baby recently and this is what I made for her. It's nourishing and based in Ayurvedic tradition. It's warm and it's easy to digest. It's yummy and full of goodness. This cooks well in the Instant Pot, but I'm sure on the stovetop is just as good. Enjoy!
Creamy Sweet Potato + Red Lentil Soup
Ingredients
1 tbsp sesame oil or ghee
1 medium yellow onion, diced
1 tbsp fresh ginger, grated
3β4 cloves garlic, minced
1 tsp ground cumin
Β½ tsp ground cinnamon
ΒΌ tsp ground turmeric
1 large sweet potato, peeled and cubed
1 cup dried split red lentils, rinsed and drained
1 (14 oz) can full-fat coconut milk
2 cups low-sodium vegetable broth (or water)
1 tsp sea salt
1β2 cups fresh baby spinach (optional)
Directions
SautΓ©: Set your Instant Pot to SautΓ©. Once hot, add the sesame oil or ghee. Add the onion and cook for 4β5 minutes, until softened and translucent.
Add the aromatics: Stir in the garlic, ginger, cumin, cinnamon, and turmeric. Cook for about 1 minute, until fragrant.
Deglaze: Pour in a splash of the vegetable broth (2β3 tablespoons) and scrape up any browned bits from the bottom of the pot to prevent a burn warning.
Combine: Add the sweet potato, red lentils, remaining broth, and sea salt. Stir gently to combine.
Pressure cook: Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
Natural release: Allow the pressure to release naturally for 10β15 minutes, then carefully switch the valve to Venting to release any remaining steam.
Finish: Blend the soup with an immersion blender until smooth (optional, but creates a wonderfully creamy texture that's gentle on digestion). Stir in the coconut milk and fresh spinach until the spinach is wilted.
Serve: Ladle into bowls and enjoy warm.
Tip: Top with fresh cilantro, pumpkin seeds, a squeeze of lime, or an extra drizzle of coconut milk for even more flavor.
P.S. My littlest love will be 2 years old next week! HOW CAN THAT BE?!?! Look how tiny and peaceful he was π