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Sweet potato and red lentil soup with coconut milk
A creamy sweet potato and red lentil soup simmered with ginger and curry powder, blended with coconut milk and finished with lime. Serves 6.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 6 servings
- Difficulty
- Easy
- Cuisine
- Middle Eastern
Sweet potato and red lentil soup is a hearty, creamy soup: simmer sweet potatoes and red lentils with onion, ginger, and curry powder until tender, then blend until smooth and stir in coconut milk. The lentils thicken the soup and make it filling.
Ingredients
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Instructions
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Make the base
5 minSauté the finely chopped onion in the oil until translucent. Add the garlic, ginger, and curry powder and cook for 1 minute.
Simmer
20 minAdd the peeled, diced sweet potatoes, rinsed lentils, and broth. Simmer for 18–20 minutes, until the sweet potatoes are tender and the lentils have broken down.
Blend
3 minBlend the soup until smooth, stir in the coconut milk, add the salt, and season with lime juice. Heat briefly until warmed through.
Tip: The soup thickens as it sits. When reheating, thin it with broth or water and adjust the seasoning with lime juice.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 368 kcal
- Protein
- 9.7 g
- Carbohydrates
- 43 g
- of which sugars
- 6.0 g
- Fat
- 19 g
- of which saturates
- 13 g
- Fiber
- 6.7 g
- Salt
- 2.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Batátová polievka s červenou šošovicou a kokosovým mliekom
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