Carrot, Sweet potato and Lentil Soup

Creamy thick soup made with the combination of fresh carrots, sweet potatoes and masoor dal This recipe is from FoodFood TV channel

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Carrot, Sweet potato and Lentil Soup
Main Ingredients Carrots , Sweet potatoes
Cuisine Indian
Course Soups
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Carrot, Sweet potato and Lentil Soup

  • 2 medium Carrots , peeled and cut into cubes
  • 2 medium Sweet potatoes , peeled, cut into cubes and soaked in water
  • 1/2 cup Split lentils (masoor dal) , soaked for 15 minutes
  • 1 medium Onion
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Ginger , chopped
  • to taste Salt
  • 2 Bay leaves
  • 10-12 Fresh coriander stems
  • 1/2 teaspoon Black peppercorns , freshly crushed
  • 1 medium Tomato , roughly chopped
  • 1 Fresh coriander sprig
  • 1 sprig Fresh coriander leaves


  1. Heat a pressure cooker, roughly slice onion and put into the cooker. Add cumin seeds, ginger, sweet potatoes and carrots and mix. Add 4 cups water, salt, bay leaves and split lentils and mix well.
  2. Roughly chop fresh coriander stems and add. Add freshly crushed black peppercorns.
  3. Roughly chop tomato and add and mix well. Put the lid on the cooker and cook under pressure on high heat till 3 whistles are given out. Let it stand for 5-10 minutes.
  4. Open the lid when the pressure settles completely, discard the bay leaves and cool the mixture slightly. Transfer half the mixture into a mixer jar and puree finely. Transfer into a bowl.
  5. Put the remaining mixture into the mixer jar. Rinse the cooker with a little water and pour into the mixer jar and puree finely. Pour the puree into the cooker. Add the puree kept in the bowl. Add sufficient water to adjust consistency. Mix well and bring the mixture to a boil.
  6. Pour into serving soup bowl and serve piping hot garnished with a fresh coriander sprig.

Nutrition Info

Calories 778
Carbohydrates 33.9
Protein 155.9
Fat 2.1
Other Fiber 29.8