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Recipe by

Lentils.org

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Curried Coconut Sweet Potato, Carrot & Red Lentil Soup

Prep Time: 20 Minutes

Total time: 45 Minutes

Servings: 6

Coconut and sweet potato make this hearty lentil soup both creamy and filling, but you'll still want to go back for seconds!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    canola oil, for cooking

    1 onion, chopped

    ¼ cup (60 mL) cilantro stems, chopped

    2 garlic cloves, crushed

    1 Tbsp (15 mL) fresh ginger, grated

    2 tsp (10 mL) curry paste or powder

    ½ cup (125 mL) red lentils

    1 medium sweet potato or yam, peeled and diced

    2 carrots, peeled and chopped

    4 cups (1L) chicken or vegetable stock salt to taste

    1-14 oz (398 mL) can coconut milk

    fresh cilantro, for garnish (optional)

Directions

  1. HEAT a drizzle of oil in a medium pot over medium-high heat. Add the onion and saute for 3-4 minutes, until soft.
  2. ADD the cilantro, garlic, and ginger and cook for another 1-2 minutes, then add the curry powder or paste and stir until heated through and fragrant.
  3. ADD the lentils, sweet potato or yam, carrots, stock, and a pinch of salt and bring to a boil. Reduce heat and simmer for 30 minutes or until the vegetables are very soft.
  4. STIR in the coconut milk, then remove from the heat and puree right in the pot with a hand-held immersion blender (or carefully, in batches, in a regular blender). Taste and add salt, if needed.
  5. SERVE hot, garnished with fresh cilantro.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 240
  • Total Fat 16 g
  • Saturated Fat 10 g
  • Cholesterol 5 mg
  • Carbohydrates 20 g
  • Dietary Fibre 3 g
  • Sugar 4 g
  • Protein 8 g
  • Sodium 350 mg
  • Potassium 484 mg
  • Folate 21 mcg

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