Description
This Spiced Sweet Potato Lentil Soup is a comforting, flavorful dish combining tender sweet potatoes, protein-rich red lentils, and warming spices. Coconut milk adds a creamy texture while a touch of lime juice elevates the flavors. Perfect for a hearty, nutritious meal that’s easy to prepare in under an hour.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium sweet potatoes (about 18 oz), peeled and diced
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
Legumes
- 1 cup dried red lentils, rinsed
Liquids
- 5 cups vegetable broth
- 13.5 fl oz (1 can) coconut milk
- Juice of 1 lime
Spices and Oils
- 1 tablespoon olive oil
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Garnishes (optional)
- Fresh cilantro leaves
- Toasted pumpkin seeds
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables have softened and become fragrant.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional 1 minute to release their aromas without burning them.
- Add Spices: Mix in ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, and cayenne pepper if using. Stir well and cook for another minute to bloom the spices and deepen their flavor.
- Add Main Ingredients and Broth: Add the diced sweet potatoes and rinsed red lentils to the pot. Pour in the vegetable broth and bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes, or until the sweet potatoes and lentils are tender.
- Add Coconut Milk: Stir in the coconut milk and continue to simmer for an extra 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Blend Soup: Use an immersion blender to partially blend the soup, achieving a creamy texture while leaving some chunks, or blend fully for a smooth consistency, depending on your preference.
- Finish and Serve: Stir in the lime juice and season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro leaves and toasted pumpkin seeds if desired.
Notes
- For a spicier soup, increase the amount of cayenne pepper or add chopped fresh chili.
- Red lentils cook quickly but can become mushy; adjusting blending helps control texture.
- Sweet potatoes can be swapped with butternut squash for a different but similar flavor.
- Use low-sodium vegetable broth to manage salt content.
- Garnishes like toasted pumpkin seeds add texture and a nutty flavor.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
