Sweet Potato and Red Lentil Soup with Curry

Introduction

Sweet Potato and Red Lentil Soup with Curry is a nourishing, hearty, and flavorful dish that blends the natural sweetness of sweet potatoes with the earthy creaminess of red lentils, all infused with the warm, aromatic spices of curry. This soup is silky, comforting, and satisfying while being healthy and protein-rich — perfect for cold evenings, meal prep, or anytime you want a wholesome yet delicious bowl of comfort.

Why I Love This Recipe

I love this recipe because it’s the perfect example of comfort food that’s also healthy. The sweet potatoes give the soup a velvety texture and natural sweetness, while the red lentils cook down into a creamy consistency without needing heavy cream. The curry spices transform it into something exotic and warming, filling the kitchen with irresistible aromas.

What makes me love it even more is its versatility. It’s naturally vegetarian, easily made vegan, budget-friendly, and packed with nutrients like fiber, protein, and vitamins. It’s one of those recipes that feels indulgent but leaves you feeling light, energized, and nourished.

Why It’s a Must-Try Dish

• Nutritious & hearty – packed with protein, fiber, and vitamins.
• One-pot simplicity – minimal cleanup, easy cooking.
• Rich flavor – warm curry spices elevate simple ingredients.
• Meal-prep friendly – tastes even better the next day.
• Naturally vegetarian & vegan-friendly.

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 bowls
• Calories: ~280 per serving

Cuisine & Course

• Cuisine: Fusion (Indian-inspired with Western comfort)
• Course: Soup / Main Dish

Ingredients

For the Soup

• 2 tbsp olive oil or coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (mild or hot, as preferred)
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper (optional, for heat)
• 2 medium sweet potatoes (about 1 lb), peeled and cubed
• 1 cup red lentils, rinsed well
• 5 cups vegetable broth (or chicken broth)
• 1 can (14 oz) coconut milk (optional for creaminess)
• Salt and pepper, to taste
• Juice of ½ lemon or lime (for brightness)

For Garnish (Optional)

• Fresh cilantro, chopped
• Toasted coconut flakes
• A swirl of coconut milk or yogurt
• Warm naan or crusty bread on the side

Simple Directions

1. Sauté onion, garlic, and ginger in oil.
2. Add curry powder and spices, cook until fragrant.
3. Stir in sweet potatoes, lentils, and broth. Simmer until tender.
4. Blend until creamy (or leave chunky).
5. Stir in coconut milk, season, and finish with lemon juice.

Step-by-Step Recipe Preparation

Step 1: Cook the Aromatics

• Heat oil in a large soup pot or Dutch oven.
• Add onion and sauté until softened (5 minutes).
• Stir in garlic and ginger, cook 1 minute.

Step 2: Toast the Spices

• Add curry powder, cumin, turmeric, and cayenne.
• Stir for 30 seconds until fragrant.

Step 3: Add Base Ingredients

• Stir in cubed sweet potatoes and rinsed lentils.
• Pour in vegetable broth. Bring to a boil.

Step 4: Simmer

• Reduce heat, cover, and simmer for 20–25 minutes until sweet potatoes and lentils are tender.

Step 5: Blend

• Use an immersion blender to puree until smooth (or transfer to blender in batches).
• For a chunkier texture, only blend half and leave some pieces whole.

Step 6: Finish & Season

• Stir in coconut milk (if using).
• Add salt, pepper, and a squeeze of lemon juice.

Step 7: Serve

• Ladle into bowls, garnish with cilantro, and serve hot with bread or naan.

How to Serve

• Serve hot with naan, pita, or crusty bread.
• Top with fresh cilantro, coconut swirl, or yogurt for creaminess.
• Pair with a light salad for a complete meal.

Additional Recipe Tips

• Rinse lentils well to avoid foam and bitterness.
• Adjust spice level with more/less curry or cayenne.
• For extra creaminess, add full-fat coconut milk; for lighter soup, skip it.
• Add chopped spinach or kale at the end for extra greens.

Variations

• Spicy Kick – Add chili flakes or extra cayenne.
• Thai-Inspired – Add Thai red curry paste and lime leaves.
• Chunky Style – Don’t blend; leave potatoes and lentils whole.
• Protein Boost – Stir in chickpeas or shredded chicken.

Freezing & Storage

• Storage: Refrigerate in an airtight container up to 4 days.
• Freezing: Freeze cooled soup in portions up to 3 months. Thaw in fridge overnight, reheat gently.
• Stir well after reheating as lentils thicken.

Special Equipment Needed

• Large soup pot or Dutch oven
• Immersion blender (or standard blender)
• Ladle

Conclusion

Sweet Potato and Red Lentil Soup with Curry is a vibrant, nutritious, and deeply satisfying recipe that balances creaminess, warmth, and spice. It’s simple to prepare, budget-friendly, and perfect for meal prep or family dinners. Whether you make it silky smooth or hearty and chunky, this soup is sure to become a go-to comfort food that nourishes both body and soul.