Curry-Coconut-Lentil Soup with Sweet Potato

Creamy coconut milk, protein-packed red lentils, sweet potato and aromatic spices combine to create this comforting, satisfying, but totally-good-for-you curry. A naturally vegan and gluten-free recipe. Serves 4-6
Course Soup
Category Curry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 354 kcal
Autor Elle


  • 3 tablespoons coconut oil
  • 2 small yellow onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala powder
  • pinch of cayenne
  • 3/4 teaspoon sea salt
  • fresh black pepper, to taste
  • 1 cup red lentils (200 g)
  • 350-400 g peeled and chopped sweet potato (1 medium to large-sized)
  • 750 ml vegetable or chicken broth
  • 125 ml water
  • 400 ml can organic coconut milk
  • freshly squeezed lime juice, to taste
  • cilantro or parsley and toasted coconut, to garnish


  1. In a large dutch (or soup pot) heat the coconut oil over medium heat. Add the onion, garlic and ginger and saute until soft, about 4 minutes. Add the tomato paste, cumin, garam masala, cayenne, salt and pepper to taste.
  2. Cook another minute, until aromatic.
  3. Add the lentils, sweet potato, broth and water and bring it up to a simmer. Turn the heat down to low and cook, partially covered, for 30 minutes until the sweet potato is tender. Stir in the coconut milk to warm through and add and fresh lime juice to taste.
  4. Using an immersion blender (or blender, in batches) puree the soup until velvety smooth. Taste, and add a bit more salt if desired.

  5. Garnish to fresh cilantro and toasted coconut. Serve hot with more lime wedges. Enjoy!