Lentil and Sweet Potato Curry Soup
Lentil and Sweet Potato Curry Soup is the ultimate comfort food, perfect for chilly evenings. Packed with creamy red lentils, sweet roasted sweet potatoes, and aromatic spices, this nourishing soup delivers a delightful explosion of flavor in every spoonful. It’s versatile enough to serve as a filling main dish or a comforting appetizer, making it ideal for any occasion. Easy to prepare and brimming with health benefits, this recipe will warm both your heart and soul.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main dish/Comfort food
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 cup red lentils
- 2 medium sweet potatoes (about 400g), peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp curry powder
- 2 cups fresh spinach
Instructions
- Heat a splash of oil in a large pot over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent (about 5 minutes).
- Toss diced sweet potatoes with a drizzle of oil and roast in a preheated oven at 400°F (200°C) until tender (around 25 minutes).
- Add roasted sweet potatoes to the pot with sautéed onion and garlic. Stir in red lentils and curry powder, allowing them to absorb flavors for about 2 minutes.
- Pour in vegetable broth and coconut milk; bring to a gentle boil. Reduce heat to low and simmer uncovered for about 20 minutes or until lentils are tender.
- Stir in fresh spinach during the last few minutes of cooking until wilted.
- Serve hot, garnished with fresh cilantro or lime juice if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 330
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg