Sweet Potato Lentil Soup ★★★★★2 reviews
"This sweet potato lentil soup is so cozy and nourishing. Red lentils give it plenty of plant-based protein, while sweet potatoes give it a creamy consistency. Curry spices and red chili provide a warming, exotic note." ~ Keri from The Daily Dish
Serves 4 | Prep time: 10 mins | Cooking time: 30 mins
INGREDIENTS
- 1 Tbsp coconut oil
- 1 onion diced
- 2 cloves garlic minced
- 2 Tbsp curry powder
- 1 red chili pepper deseeded and finely diced
- 1 apple peeled cored and diced
- 5 cm (2 in) piece ginger grated
- 680g/24oz sweet potatoes peeled and diced
- 90g/3.2oz (1/2 cup) dry red lentils
- 1 litre vegetable stock
- 1 can (400ml/13.5oz) coconut milk
- salt & pepper to taste
METHOD
- Heat the coconut oil in a large pot. Add the onion and garlic and sauté until translucent, about 5 minutes.
- Add the diced apple, curry powder, chili pepper and ginger. Sauté for a further 5 minutes.
- Meanwhile, peel and dice the sweet potatoes. Transfer them to the pot, along with the lentils, vegetable stock and coconut milk. Season with salt and pepper. Put the lid on the pot and simmer for 20 minutes.
- Using an immersion blender (or a food processor), blend to your desired consistency. Garnish with chopped cilantro (coriander) and lime wedges.
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LunchDinnerSoupEasterGluten Free
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Hi! I'm Keri. I'm the recipe developer and photographer behind Daily Dish. I created Daily Dish to celebrate simple, tasty vegan recipes. I have a passion for inspiring eaters of all kinds to embrace a plant based lifestyle that's nourishing for your body and mind and creates a kinder, healthier planet. See all recipes by Keri
The soup tasted good and we enjoyed it. I used the correct amounts and followed the recipe but it was thin and didn’t look like your photo
Thanks for the feedback Glenys. We’ll pass on your comment to Keri. It’s possible using less liquid stock might help make it more creamy next time, like the photo.
Super recipe and I add grated turmeric too