One Pot Coconut Sweet Potato Lentil Soup with Fresh Spring Herbs
This creamy, nourishing soup combines tender sweet potatoes and protein-rich red lentils in a fragrant coconut broth with warming spices. Perfect for lighter spring evenings when you crave comfort without the heaviness.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 500g sweet potatoes, peeled and cubed
- 200g dried red lentils, rinsed
- 400ml coconut milk
- 750ml vegetable stock
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 100g fresh spinach leaves
- Fresh coriander, chopped, for garnish
- Lime wedges, for serving
Instructions
Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the garlic and ginger, cooking for 1 minute until fragrant. Stir in the curry powder, cumin, and turmeric, cooking for 30 seconds to toast the spices.
Add the cubed sweet potatoes and rinsed red lentils to the pot, stirring to coat with the spices.
Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and lentils have broken down.
Stir in the fresh spinach and cook for 2 minutes until wilted. Add the lime juice, salt, and pepper, adjusting seasoning to taste.
Ladle the soup into bowls and garnish with fresh coriander and lime wedges. Serve immediately.
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