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.
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Recipe Information
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)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until the onion becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
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.
Add the red lentils, sweet potatoes, and vegetable broth to the pot. Stir to combine.
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.
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.
Return the soup to the pot, and stir in the coconut milk. Season with salt and black pepper to taste.
Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
Serve the soup hot, garnished with chopped cilantro. Add a squeeze of lime juice, if desired, for a zesty finish.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1201 mg | 26% | |
*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.
