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Sweet Potato and Red Lentil Curry Soup

A soul-warming Sweet Potato and Red Lentil Curry Soup that combines creamy sweet potatoes with protein-rich red lentils and aromatic curry spices for the perfect comfort food experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 serving
Course: dinner
Cuisine: Indian-Inspired
Calories: 300
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes cubed
  • 1 cup red lentils rinsed
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 6 cups vegetable broth
  • 1 tsp garam masala
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Coconut cream for serving

Method
 

  1. In a large pot or Dutch oven, heat coconut oil over medium heat.
  2. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
  3. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
  4. Sprinkle in the curry powder, turmeric, and cumin, stirring well to coat the onion mixture in the spices.
  5. Pour in the vegetable broth and bring it to a boil. Add the cubed sweet potatoes and red lentils, then reduce the heat to a simmer.
  6. Cook for 20-25 minutes, or until the sweet potatoes are tender and the lentils are cooked through.
  7. Stir in the coconut milk and spinach, allowing the soup to heat through for an additional 5 minutes.
  8. Season with salt and pepper to taste, then remove from heat.
  9. Serve the soup hot, garnished with fresh cilantro.