My Carolina Kitchen
1 pound sweet potatoes, peeled and roughly chopped
1 cup red lentils, picked over and rinsed
½ cup dried apricots, quartered
¼ cup chopped shallots
¼ to ½ teaspoon Thai red chili paste – I used Thai red chili sauce
4 cups chicken broth
¾ cup light coconut milk
Kosher salt and freshly ground black pepper to taste
Chopped cilantro
4 tablespoons pomegranate juice or seeds, optional but recommended
Sriracha 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 stick blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired. Taste and add more Thai red chili paste/sauce and sriracha if desired. Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using) and serve.
Cook’s notes: Brown or green lentils can be substituted for the red but they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead. The bisque can be frozen for up to 8 weeks. I really recommend using the pomegranate seeds or juice. For our taste, it cut the sweetness of the bisque.
Adapted from O, The Oprah Magazine – serves 6