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Sweet Potato Coconut Curry Lentil Soup

Sweet Potato Coconut Curry Lentil Soup

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If you think of soup as more of a ‘side dish’ (like I do), this recipe will make you think again. With a rich, creamy texture and savory sweetness, this sweet potato coconut curry lentil soup is SO hearty and satisfying. And, it’s totally plant-based!
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Servings 6 servings, 8 cups
Calories 358
Author Alyssia Sheikh

Ingredients

Roasted Sweet Potato:

  • 2 cups sweet potato peeled and cubed
  • avocado oil
  • salt to taste
  • pepper to taste
  • paprika to taste

Coconut Curry Lentil Soup:

  • 1 cup green lentils uncooked
  • 2 tsp avocado oil
  • 1 onion diced
  • 2 celery stalks chopped
  • 1 carrot stalk chopped
  • 3 cloves garlic diced
  • 1 Tbsp fresh ginger minced
  • 2 Tbsp yellow curry powder
  • ¼ tsp cayenne optional
  • ¾ tsp sea salt
  • 2 cans coconut milk

Optional Toppings:

  • nondairy yogurt of choice or raita
  • chopped cilantro

Instructions

  • Preheat oven to 400°F (200°C).
  • Cut peeled sweet potatoes into cubes. On a baking sheet lined with foil or parchment, toss cubes with a drizzle of oil and seasonings.
  • Roast 30-40 minutes, until soft and starting to brown.
  • While sweet potatoes roast, add 1½ cups water to a saucepan over medium-high heat and bring to a full boil.
  • Add 1 cup uncooked green lentils to boiling water and cook 2-3 minutes (or according to package directions).
  • Reduce to medium-low heat and simmer 20-30 minutes.
  • When finished simmering, drain and set aside.
  • In a separate saucepan over medium heat, add oil, onion, celery, and carrot. Cook for 2-3 minutes, until onions start to sweat.
  • Add garlic, ginger, and seasonings. Cook another minute.
  • Add roasted sweet potato and coconut milk. Bring to a boil and turn down to a simmer for 20-25 minutes.
  • Enjoy the soup as is, or you can use a blender for a creamier soup!
  • Pour contents of sauce pan into a blender, blend to desired consistency, and return blended mixture to saucepan. Or, use an immersion blender to blend the soup in the sauce pan.
  • Once soup reaches desired consistency, stir in cooked and drained lentils.
  • Serve topped with nondairy yogurt of choice, and garnish with cilantro!
  • Yields ~8 cups sweet potato coconut curry lentil soup.

Nutrition

Serving: 1⅓ cups | Calories: 358kcal | Carbohydrates: 29g | Protein: 7g | Fat: 23g | Fiber: 7g | Sugar: 6g