Sweet Potato, Carrot & Red Lentil Soup

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She woke me up and crawled up close to me. Lift my arm and put it around her. She was silent for 10 seconds, completely still, but I could hear her thinking. We were looking at the window and how the sun was shining through the curtains. Then she asked me: “Daddy, explain why you like me so much?”.

Her voice didn’t reflect any doubt. It was more out of curiosity that she asked. Completely unprepared, I pinched myself to wake up and tried to give her the best explanation and love declaration that I could possibly think of.

I told her that she was the kindest little person I knew. That I loved how she always shared a piece of her bread or cookie without hesitation, and how she often made sure that there was something left for me or her mom if we weren’t home. I told her that from the moment she was born she had climbed into our hearts and that she would be there for the rest of our lives, no matter how much we argued about brushing teeth, choosing clothes or watching cartoons. I told her that I couldn’t not like her, even if I tried. I hugged her closely.

I was quiet, curious to hear her reaction, if she was satisfied with my response. I could hear her thinking again.

“Daddy, I think my favorite color is pink!” She crawled out from my arms, jumped up from the bed and ran out of the room screaming: “Good morning horses, heeeeeere I come!”.

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Later that day we all made soup. The kind that is thick, sweet, comforting and perfect for chilly days. It was filled with sweet potato, carrots and red lentils and had the brightest orange yellow color. Even though it was delicious on its own, Luise created a tasty aubergine and kale topping that gave the soup an extra dimension. You should give this soup a try on a cold day. It’s a love declaration to winter that will warm your hearts.

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Sweet Potato & Red Lentil Soup with Aubergine & Kale Topping
Serves 4

1 tbsp ghee, coconut oil or olive oil
1 large onion
2 sweet potatoes
4 carrots
4 sprigs fresh thyme or 1 tsp dried thyme
1 cup / 250 ml uncooked red lentils
4 cups / 1 liter water
sea salt & freshly ground pepper, to taste

Aubergine & Kale Topping

1 tbsp ghee, coconut oil or olive oil
1 aubergine/eggplant
4-5 stems fresh kale or thawed frozen
1/2 tsp ground turmeric
1/2 tsp ground cumin
sea salt & fresh ground pepper, to taste

Heat oil in a pot. Add onions and sauté until fragrant. Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. Now add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft.

Meanwhile make the topping. Heat oil in a large skillet, add aubergine/eggplant and kale and all the spices. Sauté for about 10-15 minutes, stirring occasionally, until the aubergine/eggplant are completely soft.

Use an immersion (hand) blender to puree the soup. Taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping, a good drizzle of olive oil and a few leaves of fresh thyme.

83 Comments

  • adele
    its getting warmer here is Australia but this soup looks delicious, so i guess I'll just have to sweat it out, but i think it will be totally worth it
  • That's such a sweet story! And the soup is gorgeous, I can never get enough sweet potatoes this time of year. And the kale and aubergine topping is so unique and I can tell is perfect for the soup.
  • You guys! Beautiful everytime. Soak it all in. x
  • That's totally my kind of feel good soup and I cannot wait to make it once we return home after all the Thanksgiving festivities. I enjoyed reading your heartwarming story about Elsa, it's unconditional love - true, pure and simple! David, you certainly made the right decision by following your new path because your work is shining through even more beautifully via your poetic words and gorgeous photography and the creativity is way up there!!! Hug to your three.
  • Haley
    Ahhh! This soup is calling my name - all my favorites! I can down a massive sweet potato in under 10 minutes... this looks like a good way to moderate. Your daughter is so sweet - looks like she's been raised by great people.
  • Beautiful soup, colour and ingredients :) It contains many of my husbands favorite things. We make a similar version without carrots but I will definitely try this rendition of a winter comfort food here in Toronto!
  • Feels like a very deep, nourishing and smooth soup x
  • This soup looks absolutely gorgeous, and thank you for sharing such a heartwarming story! It's brought the biggest smile to my face.
  • Kasia
    Magical.... :-)
  • Candela
    Sweet,tender,lovely post... ^_^ & the soup sounds delicious!
  • Caroline
    I had tears in my eyes reading this. And what a lovely recipe.
  • Perfect love! and a perfect soup to go with it. All the love from our home to yours xx
  • This warmed my heart. Just as I'm sure the soup will. Thanks for lighting up the dark november.
  • Jess
    I was just looking for a recipe using sweet potato, kale and carrots; then I saw this scrumptious soup in my facebook feed. Definitely making it for dinner! Xo
  • Lisa
    You made my boyfriend cry. So beautiful.
  • What a lovely love declaration to your daughter! And food is certainly a love declaration in its own way. The soup looks delicious and I will definitely try it on a cold day. I also really love toppings like that - it can turn a soup into a feast. Like this one.
  • Such a beautiful post - Savoring every word of it! And the Soup looks absolutely delicious and vibrant. Love the kale and aubergine topping with touch of cumin. Gorgeous pictures as always!
  • All this Thanksgiving cooking makes me in the mood for cooking one big pot of soup and living off of it for a few days. Plus it is so cold here! Can't wait to try this delicious recipe! Thank you!

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