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The soup in two bowls topped with a drizzle of coconut milk and chopped herbs.
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Lentil and sweet potato soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
 

This creamy, one-pot Lentil and sweet potato soup is loaded with flavor and nutrients. An amazing winter soup that is easy and fast to make, lightly spiced, vegan and gluten free.

Servings: 4 servings
Author: Helena
Ingredients
  • 1 tablespoon olive oil
  • 2 ½ pounds (1,2 kg) sweet potato, peeled and chopped
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon paprika powder
  • 1 tablespoon yellow curry powder, mind or spicy
  • ½ teaspoon ground ginger
  • ½ cup (100g) red lentils, picked over and rinsed
  • 4-5 cups (1 liter) vegetal broth
  • 1 14 oz (400g) can of coconut milk
  • 1 lime, juiced
  • A few springs of cilantro or parsley for topping
Instructions

  1. Add the oil and onions to a large pot and sauté over medium heat for a 5 minutes or until the onion is translucent.

  2. Add the sweet potato, garlic and dried spices, stir well and sauté over for a few minutes until fragrant.

  3. Pour in the vegetal broth and coconut milk. Optional, reserve about 4 tablespoon of the coconut milk to top the soup with if desired. 
Stir in the lentils and bring to a simmer. Cook for about 10-15 minutes until the vegetables are fork tender and the lentils fully cooked.
  4. Turn the heat off and blend until smooth with a hand held bender. Add lime juice to your taste.

  5. Serve hot with a drizzle of the reserved coconut milk and top with cilantro or parsley. Tastes great with some crusty bread for dipping