This tasty HOT soup can be made with yams or sweet potatoes or potatoes. Increase the heat by adding more of the fiery spice blend of your choice.
2 TBL olive oil
2 medium onions chopped
2 TBL minced ginger
2 TBL minced garlic
2 – 5 tsp your favourite Monsoon Coast fiery blend. We love to use Ethiopian Berbere , Adobo Seco, Jamaican Jerk Rub, Durban Curry or Goan Vindaloo.
2 TBL tomato paste
2 cups red lentils, washed well and drained
3 cups cubed yams
4 carrots, grated
7 cups stock (veggie or chicken)
salt to taste
Sauté onions in the olive oil until onions are translucent (about 10 minutes).
Add garlic and ginger. Sauté for 2 minutes.
add the hot Monsoon Coast Spice of your choice and Sauté for 2 minutes.
Add the tomato paste. Cook 2 minutes.
Add the lentils, yams, carrots, stock and salt.
Bring to a boil. Lower heat to a simmer. Cover and simmer the soup for about 45 minutes until everything is soft and starting to meld together.
Adjust seasoning. Process or blend the soup to make smooth. add more water if it gets too thick.