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–+ servings

Sweet Potato, Lentil & Coconut Soup

This warming soup is full of flavor and works for all seasons! The red lentil, sweet potato and coconut base is silky smooth, with a delicious mix of spices and a hit of fresh zingy lime and cilantro. It's dairy free, easy to customize (feel free to use squash or mix up the spices) and simple to make with easy to find ingredients!
6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
5 from 3 ratings
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Ingredients

  • coconut oil, for cooking - olive oil is fine too
  • 18 oz (500 g) sweet potato, chopped into small cubes
  • 1 cup (180 g) dried red lentils
  • 1 cup (250 ml) coconut cream
  • 2 shallots, diced
  • 4 cloves garlic, crushed
  • 2 tsp fresh ginger, grated
  • 1 lime
  • 1 tsp salt
  • 1.5 tsp dried cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 4 cups (950 ml) vegetable stock
  • 1 handful cilantro (fresh coriander)

Instructions 

  • Saute the aromatics. Heat a spoonful of coconut oil and in a large saucepan over a low heat. Add the shallots and saute until soft, then add the garlic and ginger and stir through just for about 30 seconds until fragrant.
    coconut oil, 2 shallots, 4 cloves garlic, 2 tsp fresh ginger
  • Add the sweet potato and mix through.
    18 oz sweet potato
  • Add the spices and stir through - add another spoon of coconut oil if the pan feels too dry.
    1.5 tsp dried cumin, 1 tsp coriander, 1 tsp smoked paprika, 0.5 tsp cinnamon
  • Grate about 1 teaspoon of lime zest into the pan (this is usually from 1/4 - 1/2 of the lime depending on the size) and mix through.
    1 lime
  • Add the red lentils and coconut cream and give it a stir - the coconut cream will deglaze the pan and absorb all the spices.
    1 cup coconut cream, 1 cup dried red lentils
  • Finally, add the vegetable stock and salt. Simmer for about 25-30 minutes, until the sweet potato has softened. Lift the lid and stir a few times while it cooks.
    4 cups vegetable stock, 1 tsp salt
  • Add a handful of cilantro and the juice of 1/2 lime, then use a hand blender to blend the soup until smooth. You can leave it a little more textured if you prefer.
    1 handful cilantro (fresh coriander)
  • Serve! You can cut the remaining half of the lime into wedges for serving with, and/or add some additional cilantro leaves to the top.
Cuisine: American
Course: Soups & Stews
Calories: 373kcal, Carbohydrates: 44g, Protein: 11g, Fat: 19g, Saturated Fat: 16g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Sodium: 1067mg, Potassium: 774mg, Fiber: 13g, Sugar: 6g, Vitamin A: 12634IU, Vitamin C: 9mg, Calcium: 65mg, Iron: 4mg