Creamy Yam and Lentil Soup

1. 1
   prep

   Prep the lentils and vegetables.

   1.Rinse the red lentils under cold water until water runs clear.

   2.Peel the yam and cut into 1-inch cubes.

   3.Roughly chop the onion, smash the garlic cloves, and chop the ginger.
2. 2
   saute · ~4 min

   Build the aromatic base.

   1.Heat ghee in a heavy-bottom pot over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add chopped onion, garlic, and ginger. Sauté until onions are translucent (3-4 min).

   4.Add the slit green chili and turmeric powder. Stir for 30 seconds.

   TIPKeep the heat medium — turmeric burns easily and turns bitter.
3. 3
   simmer · ~30 min

   Cook the soup base.

   1.Add the rinsed lentils, cubed yam, and water to the pot.

   2.Stir in salt and bring the mixture to a boil.

   3.Lower heat to a gentle simmer, cover with a lid, and cook for 25-30 minutes until lentils and yam are completely tender.

   TIPStir once halfway through to make sure nothing sticks to the bottom.
4. 4
   mix · ~2 min

   Blend until velvety smooth.

   1.Remove the pot from heat. Discard the green chili.

   2.Blend the soup with an immersion blender directly in the pot until creamy.

   3.If using a countertop blender, let soup cool slightly, then blend in batches and return to pot.

   TIPFor an ultra-silky texture, pour the blended soup through a fine-mesh strainer.
5. 5
   simmer · ~2 min

   Adjust consistency and finish.

   1.Return the blended soup to low heat. If too thick, add water a splash at a time until desired consistency is reached.

   2.Stir in lemon juice and freshly ground black pepper.

   3.Simmer for 2 more minutes, then taste and adjust salt if needed.
6. 6
   serve

   Ladle into bowls and garnish with fresh coriander.

   TIPFinish each bowl with a tiny drizzle of extra ghee or a crack of black pepper for a beautiful first impression.

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