Sweet Potato and Lentil Soup
Holy moly friends, this soup is unbelievably delicious. I originally had this recipe scheduled to be published as a blog post in January but I knew after tasting it that I needed to get you the recipe as soon as possible. This warming, comforting, delicious soup is going to be a new favourite in your household all winter long. It’s filling thanks to the lentils, it’s warming from all the delicious spices, and it’s super satisfying with chunks of sweet potato and creamy coconut milk. You are going to love this vegan, gluten-free, dairy-free soup, I just know it!
It’s soup season and I love soup, but I get tired of the same old creamy butternut squash or chicken vegetable soup. While they are delicious every now and then, there are yummier, more flavourful soups out there. The beautiful thing about soup is the options are endless. This Sweet Potato and Lentil Soup with coconut milk is creamy, chunky, and stick to your ribs delish. It’s hearty and will warm you up from the inside out on a cold winter’s day. I also love this soup because it’s vegetarian, vegan, dairy-free, gluten-free, packed with protein, fibre, and complex carbohydrates and will keep you full. Pair this soup with some naan and Bob’s your uncle, Betty’s your aunt, and you’ll be off to the races!
What you’ll need for this soup:
Red Lentils: I love these lentils, as they cook they’ll absorb some of the stock and they’ll become soft. Red lentils are a good source of plant-based protein and fibre as well as folate and iron!
Stock: you can use any stock or broth you have on hand, vegetable stock works really well here and keeps this recipe vegan and vegetarian. Chicken broth also works in this recipe. Homemade or store-bought stock is great in this recipe, if you’re using store-bought, buy no-salt-added or low-sodium.
Sweet Potatoes: for this recipe, I peel and dice my sweet potatoes. Sweet potatoes are loaded with fibre and beta-carotene, which is great for eye health, skin health, and immunity!
Spices: the spices I use are curry powder, turmeric, cumin, cayenne and paprika.
Onions and garlic: these aromatics are the base of the soup!
Ginger: fresh ginger makes such a difference in the flavour of this soup, so grab your Microplane and let’s get grating!
Coconut milk: this gets added at the end and makes the soup super creamy! I love the brands, Native Forest, Thai Kitchen, and Cha’s Organics. Make sure to use full-fat coconut milk!
Sweet Potato and Lentil Soup
Author: ElizabethServings: 4-6
Ingredients
1 tablespoon olive oil
1 cup onions, diced (1 large or 2 small onions)
4 cloves garlic, minced
2 tablespoons grated ginger
1 tablespoon curry powder
1/4 teaspoon ground cayenne
2 teaspoons ground cumin
2 teaspoons turmeric
2 teaspoons paprika
3 cups sweet potatoes, peeled and diced
2 cups red lentils
8 cups or 2 litres vegetable or chicken stock
1 can full fat coconut milk
sea salt and pepper, to taste
Instructions:
1. COOK THE VEGGIES Add olive oil to a large pot over medium heat. Add diced onion and cook for 5 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes or until fragrant. Add your spices and cook for another 2-3 minutes or until fragrant. Add sweet potatoes and cook for 3-5 minutes.
2. COOK LENTILS Add the lentils to the pot and pour in stock. Bring to a simmer and cover with a lid and cook for 20-30 minutes or until sweet potatoes and lentils are soft and soup has thickened.
3. FINISH THE SOUP Add in the canned coconut milk and stir until combined. Serve with naan bread and a dollop of yogurt if desired.
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Lastly, if you make this Sweet Potato and Lentil Soup be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
