Sweet Potato Lentil Curry Soup

Author Notes

Adapted from the Cafe Brenda cookbook.
Colleen's Notes: If your sweet potatoes aren't as sweet as you like, add sugar to taste (starting with 1 tablespoon). It will lift the flavor and cut the acidity. If you aren't a huge fan of cilantro, adding a half or quarter bunch will be fine. —sarah kieffer | the vanilla bean blog

  • Serves 6 to 8
  • 2 tablespoons olive oil
  • 1 large red onion, minced
  • 6 garlic cloves, minced
  • 1/4 cup peeled and minced ginger root
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon red pepper flakes
  • 1 cup carrots, diced
  • 1 cup diced red pepper
  • 5 cups diced sweet potatoes
  • 14 ounces coconut milk
  • 2 cups dried lentils, washed
  • 8 cups vegetable stock
  • 1 lime, juiced
  • 1 bunch cilantro, minced
  • 1/4 cup tamari
  • salt and pepper to taste
  • sugar to taste (see headnote)
In This Recipe
  1. In a large stock pot or Dutch oven, saute the red onion, garlic, and ginger in the olive oil for about 15 minutes, until the onions are translucent and soft.
  2. Add the curry powder, hot pepper, carrots, bell pepper, and sweet potatoes. Sauté for 5 to 10 minutes, until the carrots and bell pepper are crisp tender.
  3. Add the coconut milk, lentils, and vegetable stock. Simmer, covered, until the lentils are done and the sweet potatoes are tender, about 45 minutes.
  4. Add the lime, tamari, and cilantro, and stir to combine. Add salt and pepper to taste, and sugar if needed (see note).

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