top down view of bowl of curry sweet potato and red lentil soup.

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5 from 13 reviews

Cozy up with a bowl of this golden, thick & hearty curry sweet potato and red lentil soup. It’s both nutrient dense and full of flavor!


Units Scale
  • 2 teaspoons curry powder
  • 2 tablespoons olive oil or 1/4 cup water, for water saute
  • 2 onions, diced
  • 1 green apple, peeled, cored and diced
  • 3 garlic cloves, minced
  • 1/3 cup cilantro, roughly chopped
  • 1 inch piece fresh ginger, minced
  • 2 large sweet potatoes, cubed
  • 1 cup dried red lentils
  • 5 cups vegetable both, water, or combo
  • 1 can ( 14oz.) coconut milk (light, full-fat or cream) or 1 1/2 cups unsweetened almond milk
  • juice of 1 lime

To serve (optional)

  • choppped cilantro
  • red pepper flakes
  • coconut cream
  • lime slices


Toast the curry: Heat a large dutch oven or pot (at least a 5 quarts) over medium heat, add the curry powder and toast for about 2 mins. The color will darken slightly and become fragrant. Add the olive oil, and give a good stir, letting the spices sizzle.

Saute: Next, add the onions, apple, garlic, cilantro and ginger, gently saute for 5 mins, stirring occasionally (things are really starting to smell good now!).

Simmer: Add the sweet potatoes, lentils, broth and milk, bring to a gentle boil, cover and reduce heat to low and let simmer for 20 minutes, sweet potatoes should be fork-tender and lentils soft.

Puree: Once done, let cool a few minutes and blend until smooth using an immersion blender. Stir in the lime juice (start with 1/2 lime), check for flavor, adding the remaining 1/2 lime juice, salt & pepper to taste.  Add a tad more milk/water if you prefer a thinner soup.

Serve with chopped cilantro, red pepper flakes, and a drizzle of coconut cream. For extra brightness, add a squeeze of lime over top.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 3 months. Defrost the soup in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.