Description
A comforting and flavorful Spiced Sweet Potato Lentil Soup, combining hearty sweet potatoes and red lentils with warm spices, creamy coconut milk, and a touch of lime for brightness. Perfect as a nutritious vegan and gluten-free meal ready in just 45 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium sweet potatoes (about 18 oz), peeled and diced
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
Spices
- 1 and 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Other Ingredients
- 1 cup dried red lentils, rinsed
- 5 cups vegetable broth
- 13.5 fl oz (1 can) coconut milk
- 1 tablespoon olive oil
- Juice of 1 lime
- Fresh cilantro leaves (optional, for garnish)
- Toasted pumpkin seeds (optional, for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add the finely chopped onion, diced carrots, and celery, then sauté for about 5 minutes until the vegetables have softened.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to infuse the dish with aromatic flavors.
- Add Spices: Mix in the ground cumin, coriander, smoked paprika, turmeric, cinnamon, and optional cayenne pepper. Stir well and cook for 1 minute to release their essential aromas.
- Add Sweet Potatoes and Lentils: Incorporate the diced sweet potatoes and rinsed red lentils into the pot. Pour in the vegetable broth and bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the sweet potatoes and lentils are tender.
- Add Coconut Milk: Stir in the coconut milk and simmer for an additional 5 minutes to blend the flavors and add creaminess to the soup.
- Blend Soup: Use an immersion blender to partially blend the soup to achieve a creamy yet chunky texture, or blend fully for a smooth consistency according to your preference.
- Finish and Garnish: Stir in the lime juice, adjust seasoning with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro leaves and toasted pumpkin seeds if desired.
Notes
- For a smoother texture, fully blend the soup with an immersion blender or traditional blender.
- The cayenne pepper is optional and can be adjusted depending on your spice preference.
- To toast pumpkin seeds, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust the thickness of the soup by adding more vegetable broth if needed.
