Recipe Review – Sweet Potato Coconut Soup with Red Lentils

Note: these recipe reviews are my way of sharing recipes from other food bloggers or  dietitians that I have tried myself and love!  The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Sweet Potato Coconut Soup with Red Lentils

I love this hearty yet healthy Sweet Potato Coconut Soup with Red Lentils  from Yummy Beet. Using sweet potato in addition to coconut milk gives this soup a delicious creamy texture, and the addition of lentils adds a source of vegetarian protein for a balanced meal. Best part? It’s ready in under 30.

To make, you’ll combine water, sweet potatoes, onion, red lentils, garlic, ginger, chili, vegetable stock, and salt, and simmer for 20-30 minutes. Once sweet potatoes are soft, you’ll puree with an emersion blender, then stir in coconut milk, curry powder, and lime juice.

What you’ll need:

  • 3 cups of water

  • 4 small-medium sweet potatoes

  • 1 onion

  • 1/2 cup red lentils

  • 1 clove garlic

  • 1 Tbsp fresh ginger

  • 1 fresh chili

  • 2 tsp vegetable bouillon powder

  • 1/2 tsp salt

  • 1-13oz can coconut milk

  • 1 Tbsp curry powder or Thai curry paste

  • 1 Tbsp lime juice

Makes 4-6 servings

Ready in 30 minutes

Want to make it? Click here for the full recipe ? Sweet Potato Coconut Soup with Red Lentils Recipe from Yummy Beet

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