Slow cooker sweet potato lentil curry soup

 

Although it got up to the 60s today(!), I'd made this soup ahead, so soup weather it is. Besides, tomorrow will be, further confusing the deranged delphinium that came up on the south side of the house in March. That can't end well for a summer bloomer.

Slow-cooker sweet potato and lentil soup

From Food Network Kitchen

Ingredients

1 large sweet potato, peeled and chopped small

3 medium carrots, peeled and chopped

3 stalks celery, chopped into bite-size pieces

2 leeks, well washed, sliced lengthwise and into ½-inch pieces (white and light green parts only)

¾ cup yellow or red lentils

1 teaspoon curry powder, divided

½ teaspoon ground ginger

1 teaspoon kosher salt

6 cups water

1 tablespoon butter

2 cloves garlic, chopped

2 tablespoons lemon juice

2 tablespoons chopped cilantro

Method

Combine sweet potato, carrots, celery, leeks, lentils, ¾ teaspoon curry powder, salt and water in a slow cooker. Cover and cook on low for 8 hours.

Melt butter in small skillet. Add garlic and ¼ teaspoon curry powder and cook 1 minute. Add curry mixture, lemon juice and cilantro to soup. Smash part of soup with the back of a spoon to thicken it slightly. Salt and pepper to taste.

Rating: Fine. Decent texture and flavor. Not a wower, but a perfectly acceptable weekend at home soup. Hearty enough for a vegetarian main dish.