Red Lentil Sweet Potato Soup (creamy, easy, vegan)
This creamy red lentil soup with sweet potatoes and coconut milk is a simple recipe that is quick to make, healthy, high in protein and delicious! The sweet potato and lentil soup only requires a few ingredients and is perfect as a starter or light main meal!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 336 kcal | Sugar | 5 g |
| Carbs | 49 g | Cholesterol | – |
| Protein | 14 g | Sodium | 111 mg |
| Fat | 9 g | Fiber | 18 g |
| Sugar | 5 g | ||
| Cholesterol | – | ||
| Sodium | 111 mg | ||
| Fiber | 18 g |
Prep Time: 5 min Cook Time: 20 min Total Time: 25 min
Ingredients
1 tbsp coconut oil (for frying)
1 red onion (diced)
3-4 garlic cloves (chopped)
1 small piece of ginger (chopped)
1 sweet potato (approx. 12.3oz (350g) peeled & diced)
1 tbsp curry powder (e.g. Madras)
½ tsp turmeric
1 tsp chili powder (or hot paprika powder to taste)
1 cup red lentils
2 cups vegetable broth
14 oz coconut milk
salt and pepper (to taste)
1 squeeze of lime or lemon juice (to taste)
coconut yogurt
parsley or cilantro
pomegranate seeds
chili flakes
bread or baguette
Instructions
*Note: Check out the recipe video + step-by-step pictures above!
Heat the oil in a soup pot. Add the onion, garlic and ginger and sauté for about 3 minutes.
Add curry powder, turmeric and chili or paprika powder and sauté for one minute, stirring.
Put the lentils into a fine-meshed sieve and rinse under running water. Then add to the pot together with the sweet potato cubes and stir-fry for 1-2 minutes.
Now add vegetable broth and coconut milk, stir and bring to a boil. Then reduce the heat to low and simmer the soup, covered, for about 15 minutes until the lentils and sweet potatoes are tender. (If the soup gets too thick, you can add more vegetable broth or water.)
Blend the soup with an immersion stick blender (or in a stand blender) until creamy. Season to taste with salt and pepper and lime or lemon juice.
Serve the creamy lentil soup in bowls and garnish with coconut yogurt, fresh parsley or cilantro, pomegranate seeds and chili flakes. Serve with crusty bread or baguette or soft naan or flatbread or with other side dishes of your choice.
Enjoy!