Sweet Potato Lentil Curry Soup


Test Kitchen-Approved

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

Ingredients

  • 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

Directions

  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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Reviews (28) Questions (0)

28 Reviews

Michelle H. April 8, 2018
He had seconds! Thank you for posting this recipe!
 
Xtinabytes November 5, 2017
I've made this soup a few times now and it's perfect exactly as written. It never fails to impress whomever I serve it to.
 
Melinda February 19, 2016
Wow! A big hit with the entire family. We didn't even need the sugar! THANK YOU for the delicious recipe!
 
Ursula January 21, 2016
Thank YOU for posting this amazing soup!!
 
Ursula January 21, 2016
I had to skip the cilantro since I had none, but this was an amazing hearty soup that stays in family archives! Haha
 
Josie M. February 27, 2015
This is excellent. I used less ginger because I was worried it would be to spicy for my kids, but otherwise followed the recipe. I served it with rice and we all loved it. Did those who said it was too salty use broth with salt?
 
Barbara L. February 26, 2015
My new favorite soup. Thank you!
 
sama January 23, 2015
one of THE most delicious soups I've ever made. did not use the tamari.
 
Jennifer T. January 18, 2015
Really delicious! Followed the directions exactly, with the exception of using Coconut Aminos instead of Tamari (it's what I had), and using the light coconut milk (which I think helps keep the sweetness down a bit!). Hearty and guilt-free. Thank you, Sarah!
 
AntoniaJames January 14, 2015
This soup is so sweet - even with juice of an extra lime. I only used half of the coconut milk called for (used premium Thai full fat coconut) and that was plenty. Also, I was concerned that 1/4 cup (!) of tamari might make the soup too salty, so I dialed that back, too (used 2 tablespoons). Any more would have been too much. ;o)
 
denise&food January 14, 2015
This soup was excellent. Different from most lentil soups. It had a fresh taste and a kick. I did not have fresh ginger so used 1 tsp ground ginger with the curry powder.<br />Loved it!<br /><br />
 
msgruvn January 12, 2015
<br />Found this terrific recipe after i bought a Costco bag of sweet potatoes-need i say more? <br />We had on hand: little brown lentils, no sugar, meyer lemon juice, parsley and homemade chicken stock. Chop ginger as fine as possible or grate! (tip:wash and freeze ginger then it is easy to grate-peel with a grapefruit spoon)
 
Michele K. January 10, 2015
I cooled the soup and then blended about half of it for better texture. Served it at a dinner party and it was a hit.
 
tippytoes January 9, 2015
We love it. I also added the zest from the lime.
 
Terri V. January 8, 2015
Really Delicious. Next time I would use a little less garlic and ginger, just for may taste. Otherwise, fanatastic
 
ghainskom January 6, 2015
ABSOLUTELY no adjustments required (salt to taste, no sugar, ok with red lentils too). Delicious!
 
Betsey January 6, 2015
Would this work with Butternut squash, do you think? I have two on my counter that are staring at me accusingly.
 
Pami January 5, 2015
Love it! Also added Apple Smoked Bacon! Yum!<br />
 
Kelly M. January 5, 2015
Any specific lentil work better than others in this recipe? I know some cook quicker than others...and I *always* buy the wrong ones!
 
byb January 6, 2015
It looks like any regular old brown or green lentil will work well. I will be steering away from red lentils as they tend to disintegrate fairly quickly and while they're wonderful in pureed soups, I don't think they'd really shine here.
 
Maggie M. January 5, 2015
I made this as written and it was wonderful! This soup is so warming and flavorful.