Curried Lentil Coconut Soup with Sweet Potatoes
For 4 people
Ingredients:
For the Soup Base:
2 tablespoons coconut oil (or olive oil)
1 medium onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1 medium carrot, peeled and chopped
1 large sweet potato, peeled and diced
1 cup dried green or brown lentils (rinsed and drained)
4 cups vegetable broth (or water)
1 can (400 ml/14 oz) coconut milk (full-fat for creaminess)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon curry powder (or more for extra flavor)
1/2 teaspoon ground coriander
Salt and pepper, to taste
1 tablespoon fresh lime juice (optional, for brightness)
1 tablespoon brown sugar or honey (optional, for sweetness)
For Garnish:
Fresh cilantro, chopped
Lime wedges
Optional: A sprinkle of red pepper flakes or fresh chili for extra heat
Instructions:
Prepare the Soup Base:
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes, until fragrant.
Stir in the chopped carrot and sweet potato, cooking for 3-4 minutes to allow the vegetables to soften slightly.
Add the rinsed lentils, vegetable broth, coconut milk, turmeric, cumin, curry powder, and ground coriander. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally and add more broth or water if needed to keep the soup at your desired consistency.
Season with salt and pepper to taste, and if desired, stir in a tablespoon of brown sugar or honey to balance the flavors. If you prefer a brighter flavor, add fresh lime juice.
Blend the Soup (Optional): 7. For a creamier texture, you can use an immersion blender to blend part or all of the soup, or carefully transfer the soup in batches to a blender. You can blend it until smooth or leave it a bit chunky for a more textured soup.
Serve: 8. Ladle the soup into bowls and garnish with freshly chopped cilantro and lime wedges. For added heat, sprinkle with red pepper flakes or chopped fresh chili.
Tips:
For extra creaminess: Stir in a spoonful of peanut butter or almond butter to add a nutty flavor and a richer texture.
Make it spicier: Add more curry powder or a fresh chopped chili to the soup for extra heat.
Make it heartier: Add cooked quinoa, chickpeas, or tofu for more protein and texture.
Vegetarian and vegan-friendly: This soup is naturally both, but feel free to add extra veggies or a dollop of coconut yogurt to make it even more satisfying.
This Curried Lentil Coconut Soup with Sweet Potatoes is a flavorful and comforting dish, packed with the sweetness of the potatoes, the creaminess of the coconut milk, and the aromatic spices of curry. It’s a nourishing and warming meal perfect for cooler days!