Fall colors and flavors shine in red curry lentil and sweet potato soup

Fall flavors are my favorite of the year. As the autumnal colors show brightly outside the windows, the same colors have a way of appearing in our kitchens and on our plates.

Golden leaves outside translate to yellow-fleshed acorn squash or the skin of fresh, juicy pears. A carpet of red shrubs low to the ground is reflected on our menus by way of plump cranberries, an abundance of crisp apple or a spicy, red curry. The brown soil dampened by fall rain inspires warm spices like cinnamon, ginger, nutmeg and clove or the savory earthiness of wild mushrooms. It's enough to make you want to throw on a scarf and kick up your feet by the wood stove with a nice book and a steaming cup of homemade soup.

This hearty pot of red curry lentil and sweet potato soup captures so many of the flavors of fall that I love. The subtle sweetness of the sweet potatoes and coconut milk perfectly offset the heat from the red curry. The lentils thicken the soup and bring loads of healthy protein to the meal. A sprinkle of fresh cilantro brightens up the bowl and reminds us of the last remnants of summer's green still hanging on outside the window.

Red lentil curry and sweet potato soup

Serves 6

2 tablespoons canola oil

1 onion, chopped

4 cloves garlic, chopped

3 tablespoons Thai red curry paste

2 large sweet potatoes, peeled and cut into bite-sized cubes

1 can (15 ounces) diced tomatoes

1 1/2 cups lentils, preferably red

6 cups chicken broth

1 14.5-ounce can coconut milk

Salt and pepper, to taste

Juice of half a lime

1/4 cup cilantro, finely chopped, for serving

To a Dutch oven or soup pot over medium heat, add the oil. Saute the onions in the oil until softened, about two minutes. Add the garlic, then stir in the red curry paste, continuing to cook another minute. Add the sweet potatoes, can of diced tomatoes, and lentils to the pan, stirring to combine. Season with salt.

Pour the chicken broth into the pan and bring to a boil. Reduce the heat to medium-low and simmer 20 minutes or until the lentils and sweet potatoes are tender. Stir in the coconut milk and lime juice. Season with salt and pepper to taste. Serve with a sprinkle of fresh cilantro over each bowl. Recipe adapted from From a Chef's Kitchen.

Maya Wilson lives in Kenai and blogs about food at alaskafromscratch.com. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.