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Spiced Sweet Potato Lentil Soup

Spiced Sweet Potato Lentil Soup: Your Cozy Vegan Soup Comfort

This Spiced Sweet Potato Lentil Soup is a comforting vegan delight packed with nutritious ingredients and fragrant spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil or coconut oil.
  • 1 medium Onion Yellow or white onions work best.
  • 2 medium Carrots Can substitute with parsnips.
  • 1 stalk Celery Can be omitted if unavailable.
  • 3 cloves Garlic Freshly minced is best.
  • 1 tablespoon Ginger Freshly grated recommended.
For the Seasoning
  • 1 teaspoon Ground Cumin No direct substitute.
  • 1 teaspoon Ground Coriander Can use more cumin if unavailable.
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Turmeric No direct substitute.
  • 1 teaspoon Cinnamon Nutmeg can be used as a substitute.
  • 1 pinch Cayenne Pepper Adjust based on heat preference.
For the Soup
  • 2 medium Sweet Potatoes Can substitute with butternut squash.
  • 1 cup Red Lentils Green or brown lentils can be used.
  • 4 cups Vegetable Broth Can substitute with water.
  • 1 can Coconut Milk Use unsweetened almond milk for lower calories.
  • 1 tablespoon Lime Juice Lemon juice can be used as a substitute.

Equipment

  • Large pot
  • Immersion blender

Method
 

Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add 1 diced onion, 2 chopped carrots, and 1 diced celery stalk. Sauté for about 5 minutes until softened.
  3. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for 1 minute until fragrant.
  4. Sprinkle in 1 teaspoon each of ground cumin, ground coriander, smoked paprika, turmeric, and cinnamon, along with a pinch of cayenne pepper. Stir for another minute.
  5. Add 2 diced sweet potatoes and 1 cup of rinsed red lentils. Pour in 4 cups of vegetable broth and bring to a boil.
  6. Reduce heat to low, cover, and let it simmer for 20 minutes.
  7. Stir in 1 can of coconut milk, and simmer for an additional 5 minutes.
  8. Blend the soup to your desired consistency using an immersion blender.
  9. Stir in the juice of 1 lime, and adjust seasonings as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 58gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 950mgFiber: 15gSugar: 8gVitamin A: 9200IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Allow flavors to meld by letting the soup sit overnight. Can freeze without coconut milk for up to 3 months.

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