Lentil and sweet potato soup

This red lentil and sweet potato soup is easy to make with just a few budget friendly ingredients. It is lightly spiced with some ginger and curry powder that perfectly balances with the sweetness from the sweet potatoes with a touch of freshness from the lime juice. Just like in this Carrot and sweet potato soup or this Spiced carrot and lentil soup. The perfect warming bowl of soup for a chilly day. 

The red lentil soup with coconut milk and sweet potato also has plant based protein from the lentils and is loaded with fibre. Like in this Moroccan Lentil Soup.

Ingredients

This sweet potato and lentil soup is loaded with healthy ingredients, listed below. For the full ingredient measurements, scroll down to view the recipe card.

• Sweet potato, about 2-3 medium sweet potatoes, peeled and chopped.
• Onion, use a yellow onion or red onion, some shallots also works.
• Olive oil, use a good quality oil, like extra virgin olive oil.
• Garlic, this soup recipe calls for 2 cloves, if you are a garlic lover, use 3 or 4.
• Spices, salt, ground black pepper, paprika powder, ground ginger and curry powder. Use spicy or mild curry powder of choice. For a milder soup, use only ½ tablespoon and add some ground turmeric as well.
• Red lentils, picked over and rinsed
• Vegetal broth, use store bought or homemade. Depending on how salty it is, add more salt to taste.
• Can of coconut milk, use full fat for an extra creamy soup.
• Lime juice and Cilantro, to top the soup with.

See recipe card for quantities.

Instructions

See the step by step photos on how to make this curried sweet potato and lentil soup down below. For the full written instructions, see the recipe card.

Substitutions and Variations

• Coconut milk – The addition of coconut milk makes this soup extra smooth and creamy. It can also be replaces with vegan cream, or normal heavy cream if not vegan. 
• Spicy – this easy sweet potato and lentil soup has a hint of spice from the curry powder. For a spicy soup, use a spicy curry powder or add red pepper flakes to taste.
• Sweet potato – adds a nice sweetness and creamy texture to this spiced lentil soup, it can also be replaced with either butternut squash or carrot, like in this Spiced carrot and lentil soup. 
• Onion – instead of a normal yellow onion, red onion, a chopped leek or 2 large shallots can be used in this sweet potato soup recipe.
• Lentils – red lentils cook fast and blend easily and are therefore perfect for this soup. Other lentils can also be used, but the soup will have to cook longer, look at the package instructions for the specific lentils. Canned lentils also works.
• Broth – Use a store-bought or homemade vegetable broth. This can also be replaced with any broth of choice, if not vegan or vegetarian. Water can also be used, but the soup won’t have the same depth of flavor. 

How to store soup

Soups like this one-pot sweet potato and lentil soup with coconut milk are great for meal prep! This soup tastes even better the next day after the flavors develop and this recipe can easily be doubled or tripled, to make lots of delicious leftovers. Store the soup in the fridge for the week or freeze for later. Follow the instructions below for how to best store soup:

• Refrigerator: Cool down leftover soup and add to an airtight container, sealing tight with the lid. The soup can be stored in the fridge for up to 3-4 days. 
• Freezer: The soup can also be frozen. Follow the directions for the fridge, or add the cooled soup into freezer friendly airtight containers or heavy duty ziplock bags. Carefully try to press out any air from the bag, and seal them tight so the soup won’t leak. The soup will expand a little when frozen so don’t overfill the containers. Freeze the soup for 2–3 months.

How to reheat soup

The red lentil sweet potato soup can be reheated in 2 different ways, the microwave or on the stove top.

• The fastest and easiest way, is using the microwave. Take one portion of the soup and add it to a microwave safe bowl. Heat on high heat for 2-3 minutes until it is piping hot and bubbling. Stir well and then let it sit for about 30 seconds before serving, this allows the heat to evenly distribute. 

• If you are reheating a lot of soup, I recommend doing it on the stove. Add the soup to a large pot and heat on low heat, stirring often until the soup comes to a simmer. 

Equipment

This creamy sweet potato and lentil soup is blended with an immersion blender. If you don’t have one, no problem. The soup can be added to a blender or food processor instead. Just be carful working with the warm soup and don’t fill the food processor or blender too high. Better to work in batches.

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