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Creamy Spiced Lentil Sweet Potato Soup

creamy spiced lentil sweet potato soup - featured image
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A warm, deeply savory soup made with red lentils, sweet potato, and coconut milk, spiced with ginger, cumin, and coriander. Quick to prepare and perfect for meal prep, this creamy soup is a comforting hug in a bowl.

Ingredients

Scale
  • 1 cup (200g) red lentils, rinsed
  • 1 large sweet potato (about 400g / 14 oz), peeled and diced
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 4 cups (960 ml) low-sodium vegetable broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon chili flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or coconut oil
  • Optional garnish: fresh cilantro, yogurt or extra coconut milk, lime juice

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and grate the ginger. Peel and dice the sweet potato into ½-inch cubes. Rinse the red lentils in a fine-mesh strainer under cold water until the water runs clear.
  2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent (about 4 minutes). Add the garlic and grated ginger, and cook for another minute until fragrant. If using chili flakes, add them now.
  3. Toast the spices: Add the ground cumin, coriander, and turmeric to the pot. Stir constantly for about 30 seconds to 1 minute until fragrant. Be careful not to burn them; if the pot seems dry, add a splash of water or broth.
  4. Add the liquids and main ingredients: Pour in the vegetable broth and coconut milk, stirring to combine. Add the rinsed red lentils and the diced sweet potato. Stir well.
  5. Simmer the soup: Increase the heat to high and bring to a gentle boil. Reduce heat to low, cover the pot with the lid slightly ajar, and let simmer for 20-25 minutes until lentils are tender and sweet potato is soft. Stir occasionally.
  6. Season and adjust consistency: Remove from heat. Season with salt and black pepper to taste. If the soup is too thick, add a splash more broth or water until desired consistency.
  7. Blend for extra creaminess (optional): Use an immersion blender to partially blend the soup right in the pot (4-5 pulses). Alternatively, transfer about 2 cups to a regular blender, blend until smooth, and stir back into the pot. Let cool slightly before blending.
  8. Finish and serve: Taste and adjust seasoning. Serve hot, garnished with a swirl of yogurt or extra coconut milk, fresh cilantro, and a squeeze of lime juice.

Notes

Don’t skip the fresh ginger—it adds brightness. Toast spices in oil for deeper flavor. Add salt at the end to prevent lentils from toughening. Let soup cool slightly before blending to avoid accidents. Soup thickens as it cools; thin with extra broth if needed.

Nutrition

Keywords: creamy lentil soup, sweet potato soup, vegan soup, gluten-free soup, healthy soup, easy weeknight dinner, meal prep soup

Find it online: https://elaraeats.com/creamy-spiced-lentil-sweet-potato-soup/