Golden Sweet Potato Lentil Soup with Coconut Milk

20 INGREDIENTS • 13 STEPS • 45MINS

Golden Sweet Potato Lentil Soup with Coconut Milk

Recipe

4.6

5 ratings

This Golden Sweet Potato Lentil Soup with Coconut Milk is hearty and filling, yet light and creamy, making it totally Summer-approved!

This Golden Sweet Potato Lentil Soup with Coconut Milk is hearty and filling, yet light and creamy, making it totally Summer-approved!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

45MINS

Total Time

$1.50

Cost Per Serving

Ingredients

Servings

6

us / metric

1 Tbsp

Coconut Oil

1

Large Onion, finely chopped

3 cloves

Garlic, crushed

1

Bell Pepper, finely chopped

1 Tbsp

Chili Powder

1 tsp

Ground Turmeric

1 tsp

1 tsp

Ground Cumin

1/2 tsp

1/2 tsp

Ground Black Pepper

270 g

Red Lentils, rinsed

410 g

Canned Diced Tomatoes

80 g

Tomato Paste

800 mL

Vegetable Broth

360 mL

Sweet Potatoes, quartered

1 can

Coconut Milk

to taste

to taste

or Cashew Cream

to taste

to taste

Tortilla Chips

Nutrition Per Serving

VIEW ALL

Calories

399

Fat

17.4 g

Protein

14.9 g

Carbs

50.8 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

Cooking Instructions

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step 1

Finely chop the Onion (1)

step 2

Crush the Garlic (3 cloves)

step 3

Finely chop the Bell Pepper (1)

step 4

Peel and quarter the Sweet Potatoes (360 mL)

step 5

Wash and roughly chop the Fresh Cilantro (to taste)

step 6

Bring a medium sized pot of water to the boil. Add the sweet potato and cook for 10-12 minutes or until soft. Drain and then mash the sweet potato. set aside.

step 7

In a large, deep skillet, add Coconut Oil (1 Tbsp) with onion and garlic.

step 8

Cook over medium heat for 2 to 3 minutes, then add bell pepper, Chili Powder (1 Tbsp), Ground Turmeric (1 tsp), Curry Powder (1 tsp), Ground Cumin (1 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp).

step 9

Cook another 5 to 7 minutes or until onions are translucent.

step 10

Add the Red Lentils (270 g), Canned Diced Tomatoes (410 g), Tomato Paste (80 g), and Vegetable Broth (800 mL). Stir to combine and bring to a boil.

step 10 Add the Red Lentils (270 g), Canned Diced Tomatoes (410 g), Tomato Paste (80 g), and Vegetable Broth (800 mL). Stir to combine and bring to a boil.

step 11

Once mixture has reached a boil, reduce to simmer and cook for 15 to 20 minutes, stirring occasionally.

step 12

Once lentils are tender, stir in Coconut Milk (1 can) and sweet potato, and stir until well combined. Cook until mixture is heated through.

step 12 Once lentils are tender, stir in Coconut Milk (1 can) and sweet potato, and stir until well combined. Cook until mixture is heated through.

step 13

Garnish with fresh cilantro ( to taste). Serve with Greek Yogurt (to taste), Sour Cream (to taste), and Tortilla Chips (to taste).

step 13 Garnish with fresh cilantro ( to taste). Serve with Greek Yogurt (to taste), Sour Cream (to taste), and Tortilla Chips (to taste).

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