Creamy Coconut Red Lentil and Sweet Potato Soup
A warming, velvety vegan soup with tender red lentils, sweet potato, fragrant spices, and a bright squeeze of lime.
Follow the steps below to cook the desired recipe
1. Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Stir in the garlic and ginger and cook for 1 minute, until fragrant.
3. Add the cumin, coriander, turmeric, and chili flakes. Stir for 30 seconds to toast the spices.
4. Add the rinsed lentils, diced sweet potato, vegetable broth, coconut milk, salt, and black pepper. Stir well.
5. Bring the soup to a gentle boil, then reduce the heat, cover, and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the sweet potato is tender.
6. For a creamier texture, blend about a third of the soup with an immersion blender, leaving plenty of lentils and sweet potato whole.
7. Stir in the lime juice and taste, adjusting the salt or pepper as needed.
8. Ladle into bowls and finish with chopped cilantro. Serve hot.
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 tsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp chili flakes
250 g red lentils, rinsed
400 g sweet potato, peeled and diced
800 ml vegetable broth
400 ml full-fat coconut milk
1 tsp salt, or to taste
¼ tsp black pepper
1 lime, juiced
10 g fresh cilantro, chopped
