Description
This creamy and comforting Curry Sweet Potato and Red Lentil Soup combines aromatic spices with nutrient-dense ingredients for a flavorful, hearty meal. Blended until smooth and finished with a hint of lime, this vibrant soup is perfect for cozy dinners and is both vegan and gluten-free.
Ingredients
Scale
Spices and Aromatics
- 2 teaspoons curry powder
- 2 tablespoons olive oil or 1/4 cup water (for water sauté)
- 2 onions, diced
- 1 green apple, peeled, cored, and diced
- 3 garlic cloves, minced
- 1/3 cup cilantro, roughly chopped
- 1 inch piece fresh ginger, minced
Main Ingredients
- 2 large sweet potatoes, cubed
- 1 cup dried red lentils
- 5 cups vegetable broth, water, or a combination
- 1 can (14 oz) coconut milk (light, full-fat, or cream) or 1 1/2 cups unsweetened almond milk
- Juice of 1 lime
To Serve (Optional)
- Chopped cilantro
- Red pepper flakes
- Coconut cream
- Lime slices
Instructions
- Toast the curry: Heat a large Dutch oven or pot (at least 5 quarts) over medium heat. Add the curry powder and toast for about 2 minutes until it darkens slightly and becomes fragrant. Add the olive oil and stir well, allowing the spices to sizzle briefly.
- Sauté aromatics: Add the diced onions, diced green apple, minced garlic, roughly chopped cilantro, and minced ginger to the pot. Gently sauté for 5 minutes, stirring occasionally, until the mixture is fragrant and softened.
- Simmer the soup: Add the cubed sweet potatoes, red lentils, vegetable broth (or water/combination), and coconut milk (or almond milk) to the pot. Bring the mixture to a gentle boil, then cover and reduce heat to low. Let simmer for 20 minutes, until sweet potatoes are fork-tender and lentils are soft.
- Puree the soup: Let the soup cool for a few minutes, then blend until smooth using an immersion blender. Stir in the juice of half a lime, taste and adjust seasoning by adding the remaining lime juice, salt, and pepper to preference. Add more milk or water if you prefer a thinner consistency.
- Serve and garnish: Ladle the soup into bowls and top with chopped cilantro, a sprinkle of red pepper flakes, and a drizzle of coconut cream. Add lime slices and an extra squeeze of lime juice for brightness if desired.
Notes
- Leftovers can be stored in the refrigerator for 5 to 6 days in an airtight container.
- This soup is freezer-friendly and can be stored for up to 3 months; defrost overnight in the refrigerator and reheat on the stovetop over medium heat.
- You can substitute water for olive oil in the sauté step for a lower-fat version.
- Adjust the spice level with red pepper flakes as preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
