Sweet Potato and Red Lentil Bisque

Yesterday was a great day for soup! It was chilly and very overcast, so I whipped up a pot of this bisque. This was surprisingly simple to make and didn’t take a lot of time. I left out the Thai red chili paste (I looked for it at Wegmans but couldn’t find it), and I didn’t do the optional items, like the cilantro or the pomegranate seeds. I used my immersion blender at the end, and whipped this soup up to a silky little bowl of heaven.

rating: 9

Sweet Potato and Red Lentil Bisque
(O Magazine, January 2012)

Active time: 25 minutes
Total time: 50 minutes
Makes 6 servings


1 pound sweet potatoes, peeled and roughly chopped
1 cup red lentils, picked over and rinsed
½ cup dried apricots, quartered
¼ cup chopped onion or shallots (I used onion)
¼ to ½ tsp. Thai red chili paste (I omitted, I couldn’t find it!)
4 cups chicken or vegetable broth (I used vegetarian chicken broth)
¾ cup light coconut milk
½ tsp. salt, plus more to taste
½ tsp. ground black pepper
Chopped cilantro (optional)
4 Tbsp. pomegranate juice or seeds (optional)


Place sweet potatoes, lentils, apricots, onion, 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 and pomegranate juice or seeds (if using).

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