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Sweet Potato Red Lentil Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 large sweet potatoes, peeled and cubed
  • 1 cup dried red lentils, rinsed
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 can (13.5 oz) full-fat coconut milk
  • Salt and black pepper, to taste
  • Fresh cilantro, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened.
  • Stir in the minced garlic and cook for 1 minute more.
  • Add the cubed sweet potatoes, rinsed red lentils, vegetable broth, cumin, turmeric, and paprika. Bring the mixture to a boil.
  • Reduce heat to low, cover, and simmer for 20 minutes until the sweet potatoes and lentils are very soft.
  • Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches.
  • Return the pot to low heat. Stir in the coconut milk and season with salt and black pepper. Heat through for 3 minutes.
  • Ladle into bowls and top with fresh cilantro before serving.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. The coconut milk keeps the texture rich, so avoid substituting a light version if you want full creaminess. Leftovers store well in the fridge for up to four days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board