You might have noticed but lately I’ve been craving the Japanese cuisine a lot. So, my cravings + childhood memories made me come up with this super super fine soup! I think I’m seriously the worst foodblogger out there as I have a hard time writing down my recipes cause I don’t really use measurements in form of cups or spoons but I do it ‘Asian grandma style’, a pinch of this and a splash of that… :O Tip: taste every once every while so you’re sure you’re not messing it up.
8 average size sweet potatoes (peeled and chopped in even pieces)
2 cans of lentils
Salt and Pepper to taste
A pinch of Curry powder (this ain’t a curry soup, we just need a little hint of curry here, so be careful)
Cilantro (or Parsley is you’re not into Cilantro)
A scoop of Greek Yoghurt
Ingredients for 2,5 Liter of Dashi broth:
3 liter of water
3 handful of Dried bonito flakes
1 big sheet of Dried Kelp (Kombu)
3 Dried Shiitake mushrooms
5 Dried baby anchovies/sardines
Start by preheating the oven on 220 C, meanwhile make the dashi broth by adding all the dashi broth ingredients together, let it cook for +/- 10 minutes and get rid of all the ingredients.
Drain the lentils from the can and get yourself a bakingsheet and spread all the lentils devided over 2 ovenplates. Let them roast for +/- 40 minutes until their a nice and crispy, crispy does not mean burned, so make sure you check on them every once in a while ;)!
Now add the sweetpotatoes in the dashi broth, put the lid on and let it cook slowly. When the potatoes turned super soft use your blender to turn this all into a smooth soup.
Add the curry powder, salt and pepper to taste and you are done my dear :D
Serve it with a scoop of greek yoghurt, crispy lentils and some fresh cilantro on top and you may now impress your lovedones with this daring dish!
Hope you like it as much as I did! If you find if all way to complicated with the Japanese broth, you can use vegetable stock as a base instead.