Description
This Spiced Sweet Potato Lentil Soup is a flavorful, creamy, and hearty vegan soup made with diced sweet potatoes, red lentils, and a blend of aromatic spices. Enhanced with coconut milk for richness, fresh ginger, garlic, and lime juice for brightness, it’s perfect for a comforting meal that’s both nutritious and satisfying.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes (about 18 oz), peeled and diced
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
Legumes
- 1 cup dried red lentils, rinsed
Liquids
- 5 cups vegetable broth
- 13.5 fl oz (1 can) coconut milk
- Juice of 1 lime
Oils & Spices
- 1 tablespoon olive oil
- 1 and 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Garnishes (Optional)
- Fresh cilantro leaves
- Toasted pumpkin seeds
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for 5 minutes or until the vegetables have softened, developing a fragrant base for the soup.
- Add Aromatics: Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant to deepen the flavor profile.
- Toast Spices: Add the ground cumin, coriander, smoked paprika, turmeric, cinnamon, and optional cayenne pepper to the pot. Stir well and cook for an additional minute to release the spices’ aromas and enhance taste.
- Add Sweet Potatoes and Lentils: Incorporate the diced sweet potatoes and rinsed red lentils into the pot. Pour in the vegetable broth, then bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes until the sweet potatoes and lentils are tender and cooked through.
- Add Coconut Milk: Stir in the coconut milk to add creaminess. Simmer for an additional 5 minutes to blend flavors and heat through.
- Blend Soup: Use an immersion blender to partially blend the soup, creating a creamy yet chunky texture. Alternatively, blend fully for a smooth consistency according to your preference.
- Season and Garnish: Stir in the fresh lime juice, then season with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro leaves and toasted pumpkin seeds if desired.
Notes
- For a spicier soup, increase the cayenne pepper according to your heat preference.
- If you prefer a thinner soup, add extra vegetable broth or water when blending.
- Toast pumpkin seeds in a dry skillet over medium heat until lightly browned and crunchy for best garnish flavor.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- You can substitute red lentils with yellow lentils if preferred, adjusting cooking time as needed.
