Curried Red Lentil Sweet Potato Soup

Warm, comforting, and packed with vibrant flavors, this Curried Red Lentil Sweet Potato Soup is the perfect dish to brighten any day. This one-pot recipe features protein-rich red lentils and creamy sweet potatoes simmered in a fragrant blend of curry powder, cumin, turmeric, and coriander. Infused with the warmth of garlic and fresh ginger, the soup is pureed to your preferred texture and finished with luscious coconut milk for a velvety richness. Quick and easy to prepare, it makes a satisfying vegan and gluten-free meal that's both hearty and wholesome. Garnish with fresh cilantro and a squeeze of lime for a refreshing pop of flavor, making every spoonful irresistible. Ideal for cozy evenings or meal prep, this soup is a delicious way to nourish your body and soul.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground coriander
• 1 cup red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 lime lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, or until the onion becomes soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the curry powder, cumin, turmeric, and coriander to the pot. Stir well and toast the spices for 1-2 minutes to enhance their flavors.

Step 5

Add the red lentils, sweet potatoes, and vegetable broth to the pot. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender and the sweet potatoes are cooked through.

Step 7

Using an immersion blender, blend the soup to your desired consistency (leave it chunky or make it smooth). Alternatively, carefully transfer the soup to a blender and blend in batches.

Step 8

Return the soup to the pot, and stir in the coconut milk. Season with salt and black pepper to taste.

Step 9

Simmer the soup for an additional 5 minutes to allow the flavors to meld together.

Step 10

Serve the soup hot, garnished with chopped cilantro. Add a squeeze of lime juice, if desired, for a zesty finish.

Nutrition Facts

Serving size	(1937.5g)

Amount per serving	% Daily Value*
Calories	1261.7

Total Fat 38.7g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6169.8mg	0%
Total Carbohydrate 196.4g	0%
Dietary Fiber 41.5g	0%
Total Sugars 51.0g
Protein 42.9g	0%

Vitamin D 0IU	0%
Calcium 393.6mg	0%
Iron 20.4mg	0%
Potassium 4133.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 13.1%

Carbs: 60.2%