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We found this recipe in our latest Food Network magazine, and since we had 2 of the largest sweet potatoes ever grown, it was a no-brainer to give this a shot.
Combine sweet potato, carrots, celery, leeks, lentils, ginger, curry powder and salt in the slow-cooker. Add 4 cups of water and 2 cups of vegetable stock. Stir everything together, set the slow-cooker on low, and leave it alone for 8 hours.
Stir the soup to break up some of the potato, this adds an additional texture to the soup but also helps to thicken it a little bit.
Melt the butter in a saute pan, and add the garlic and 1/4 tablespoon of curry powder. Cook for about 2 minutes and stir into the soup. Add the lemon juice into the soup and season with additional salt if needed. Serve the soup, topped with some freshly chopped cilantro, with some fresh crusty bread.