Place sweet potatoes, lentils, apricots, onion,
garlic, chili paste, and broth in a large pot.
Bring to a boil over high heat, reduce to low
heat, cover, and simmer until lentils are falling
apart, about 25 minutes. Let soup sit, uncovered,
10 minutes.
Add coconut milk. Using a blender, puree soup until
smooth, in batches if necessary. Stir in salt and
pepper, and add more if desired.
To serve- Divide pureed soup among bowls, and top
each with cilantro/parsley and pomegranate juice or
seeds (if using).
Originally Submitted
10/19/2015
0 Out of 5 from
0 reviews
You can add this Sweet Potato & Red Lentil Bisque recipe to your own private DesktopCookbook.
