Coconut Curry Lentil & Sweet Potato Soup

It is FREEZING here this week. Definitely our coldest week of the winter so far.

It always seems to happen that way in January, doesn’t it? It is by far my least favorite month for a variety of reasons. The most dull, gray, and cold month of the year.

I find myself torn between wanting to eat lighter and better after the indulgences of the holidays and wanting to be cozy and comforted. It’s tricky! My answer: soups and stews that are hearty, nourishing, and comforting all while keeping things in the so-called “healthy” category.

This Coconut Curry Lentil & Sweet Potato Soup is the perfect example of that!

Warm, spiced, and hearty – this one will warm you right up – but the ingredients are all really, really good for you. We have sweet potatoes, lentils, bell peppers, Thai chili paste, fresh ginger, turmeric, and ginger, and coconut milk.

Nourishing food, as I like to call it. It also happens to be vegetarian (completely vegan if you omit the fish sauce), gluten and dairy free, and loaded with plant-based protein and fiber. It’s just what more-virtuous January eaters require while also warming up everyone who is freezing right now.

I love to serve this with lots of fresh lime juice (brightens everything up), fresh cilantro, some yogurt (skip if you want to keep it vegan/dairy free), and warmed vaan bread on the side for dunking. YUM.

This Coconut Curry Lentil & Sweet Potato Soup reminds me of a lentil soup my mom would make when we were growing up. I LOVED it, and even though this one has different flavors going on, it transports me right back to my childhood kitchen table, huddled around it with my parents and sisters, eating our lentil soup as quickly as possible in an effort to warm up. It’s definitely something she would make in the colder months of winter – January and February – and I can still taste it vividly.

This one, as I said, has a different flavor profile than my mom’s but it still has that nostalgic feel to me. Total comfort food! That happens to be good for you. Winning!

Let’s get into making this delicious Coconut Curry Lentil & Sweet Potato Soup!

Ingredients You’ll Need to Make this Coconut Curry Lentil & Sweet Potato Soup:

• Coconut oil
• Onion
• Bell pepper
• Fresh garlic, ginger, and turmeric – so many anti-inflammatory and immune-boosting qualities (use fresh if you can!)
• Spices – ground cumin, coriander, and smoked paprika
• Crushed red pepper flakes
• Kosher salt
• Tomato paste
• Green Thai chili paste (you can use red too)
• Vegetable broth
• Coconut milk
• Soy sauce or tamari
• Fish sauce
• Dried black lentils (any type of lentil will work)
• Sweet potatoes
• Fresh lime juice

How to Make this Coconut Curry Lentil & Sweet Potato Soup:

• Heat the coconut oil in a large pot or Dutch oven. Once it is melted, add the onion, bell pepper, garlic, ginger, and turmeric. Cook for a few minutes or until the veggies begin to soften.
• Add in the spices, salt, red pepper flakes, tomato paste, and Thai chili paste and stir to combine. Cook for a few minutes or until the spices are toasty.
• Stir in the broth, coconut milk, soy sauce/tamari, and fish sauce and bring to a simmer.
• Add the lentils and diced sweet potatoes and simmer for 15-20 minutes or until the lentils and potatoes are tender.
• Squeeze in the lime juice just before serving. Season, to taste, with additional salt.
• Serve hot and garnished as you see fit. We love dollops of yogurt, chopped fresh cilantro, additional lime wedges, and warmred naan on the side.

Tips & Tricks for Making Coconut Curry Lentil & Sweet Potato Soup:

As with any recipe of mine, feel free to make ingredient swaps as needed.

• This soup is 99% vegan, and if you omit the fish sauce, it will be 100% vegan.
• You can also swap the lentils used here. I used black beluga lentils because I love how small they are, but you can use any lentil here. The method is the same.
• You can also swap in butternut squash or potatoes for the sweet potatoes.
• Use a different chili paste.
• Experiment with spices! Really, this one can be adapted in a million different ways.
• With any lentil soup, I often find that it thickens up significantly as it cools and chills in the fridge. I often add a splash of vegetable broth to my bowl of soup when I’m reheating it to make it a little looser.
• If a smoother soup is preferred, you can definitely puree this one. I would recommend adding another cup of broth to the pot if you plan on doing this. The lentils and sweet potatoes both will thicken the consistency of the soup substantially when pureed.

This is just good old fashioned winter comfort food. It just so happens to be pretty good for you!

Print