Sweet Potato & Lentil Soup Recipe
Introduction
This sweet potato and lentil soup is a comforting and flavorful dish perfect for cozy lunches or dinners. Spiced with curry powder and fresh ginger, it offers a delightful balance of warmth and freshness. Creamy and nutritious, it’s easy to make and sure to please the whole family.
Ingredients
- 2 tsp medium curry powder
- 3 tbsp olive oil
- 2 onions, grated
- 1 eating apple, peeled, cored and grated
- 3 garlic cloves, crushed
- 20g pack coriander, stalks chopped
- Thumb-size piece fresh root ginger, grated
- 800g sweet potatoes
- 1.2l vegetable stock
- 100g red lentils
- 300ml milk
- Juice of 1 lime
Instructions
- Step 1: Toast the curry powder in a large saucepan over medium heat for 2 minutes until fragrant. Add the olive oil and stir as the spice sizzles.
- Step 2: Add the grated onions, grated apple, crushed garlic, chopped coriander stalks, and grated ginger. Season with salt and pepper, then cook gently for 5 minutes, stirring occasionally.
- Step 3: Peel and grate the sweet potatoes. Add them to the pan along with the vegetable stock, red lentils, and milk. Season again to taste.
- Step 4: Cover and simmer the soup for 20 minutes until the lentils and sweet potatoes are soft.
- Step 5: Use a stick blender to blend the soup until smooth. Stir in the lime juice, adjust seasoning if needed, and serve topped with roughly chopped coriander leaves.
Tips & Variations
- For a vegan version, substitute the milk with coconut milk or another plant-based milk.
- Add a pinch of chili flakes if you like a bit of heat in your soup.
- If you prefer a chunkier texture, blend only half the soup and stir the rest through.
- Serve with crusty bread or naan for a complete meal.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. You can also freeze the soup for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of lentils for this soup?
Red lentils work best because they break down quickly and create a smooth texture, but you can use yellow lentils as an alternative. Green or brown lentils hold their shape more and may require longer cooking.
Is it necessary to peel the sweet potatoes?
Peeling is recommended for a smoother consistency, but if the sweet potatoes are well scrubbed and you don’t mind a slightly rustic texture, you can leave the skins on.
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Sweet Potato & Lentil Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and nutritious sweet potato and red lentil soup infused with curry spices, fresh ginger, and lime juice, perfect for a warming meal that balances sweetness and spice.
Ingredients
Spices & Oils
- 2 tsp medium curry powder
- 3 tbsp olive oil
Vegetables & Fruit
- 2 onions, grated
- 1 eating apple, peeled, cored and grated
- 3 garlic cloves, crushed
- thumb-size piece fresh root ginger, grated
- 800g sweet potatoes, peeled and grated
- juice of 1 lime
Herbs
- 20g pack coriander, stalks chopped + roughly-chopped leaves for garnish
Other
- 1.2l vegetable stock
- 100g red lentils
- 300ml milk
- Salt and freshly ground black pepper, to season
Instructions
- Toast curry powder: Place the curry powder into a large saucepan and toast it over medium heat for 2 minutes to release its aromas, stirring constantly to prevent burning.
- Sauté aromatics: Add the olive oil to the pan, stirring as the spice sizzles. Then add the grated onions, grated apple, crushed garlic, chopped coriander stalks, grated ginger, and a pinch of salt and pepper. Gently cook for 5 minutes, stirring occasionally until softened and fragrant.
- Add sweet potatoes and liquids: Stir in the grated sweet potatoes, vegetable stock, red lentils, and milk into the pan. Season again with salt and pepper to taste.
- Simmer soup: Bring the mixture to a gentle simmer, cover the pan, and cook for 20 minutes until the lentils and sweet potatoes are soft and cooked through.
- Blend soup: Use a stick blender to carefully blend the soup until smooth and creamy in texture.
- Finish and serve: Stir in the lime juice, adjust seasoning as needed, and serve hot, garnished with roughly chopped coriander leaves.
Notes
- For a vegan version, replace the milk with a plant-based alternative such as coconut or almond milk.
- You can use fresh or dried red lentils, but adjust the cooking time slightly if using dried.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adding a dollop of yogurt or a splash of cream on top before serving can add extra creaminess.
- To make it gluten-free, ensure the vegetable stock is certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: sweet potato soup, red lentil soup, curry soup, vegetarian soup, healthy soup, Indian-inspired soup, easy soup recipe
