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Sweet Potato, Lentil and Coconut Soup

This soup is incredibly creamy and a good source of plant-based protein because of the red lentils. You can top it with nuts or croutons if you want an extra crunch, or eat it with some fresh baguette.

Preparation Time: 10 mins

Cooking Time: 25 mins

Total Time: 35 mins

Servings: 2-4 people



550 g sweet potato

100 g red lentils

1/2 onion

1 garlic clove

2 cm ginger (peeled)

1 tsp curry powder

1 tsp paprika powder

500 ml vegetable stock

1/2 tin coconut milk





1. Peel the sweet potato and cut it into small cubes. Roughly chop the onion, garlic, and ginger. Wash the red lentils.

2. Heat some oil in a pot and fry the onion, garlic, ginger, and sweet potato for 3 minutes. Add the spices and lentils. Deglaze with vegetable stock. Let simmer for 20-25 minutes until the sweet potato is soft.

3. Blend until the soup is creamy. Stir in the coconut milk and heat for a few minutes. Season with salt and pepper.


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Sweet Potato, Lentil and Coconut Soup
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