Coconut Curry and Sweet Potato Lentil Soup

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Talk about FLAVOR! This Coconut Curry and Sweet Potato Lentil Soup recipe is a bowl of goodness that brings together the natural sweetness of sweet potatoes, the hearty goodness of lentils, and the creamy indulgence of coconut milk. Sautéed onions, red bell peppers, and garlic create a mouthwatering base, while a blend of aromatic spices like turmeric, garam masala, cumin, coriander, and curry powder takes the flavors to a whole new level. A touch of brown sugar adds a hint of sweetness that will make your taste buds dance. With vegetable broth as its foundation and a vibrant touch of spinach or kale, this soup is not only incredibly delicious but also packed with nutritious yumminess.

Prep in Advance by:
  • Peeling and chopping the garlic – I love my Cuisinart Mini Food Processor for this! You can even freeze minced garlic in ice cube trays. I love these ice cube trays with lids!
  • Chopping the onion, bell pepper, and sweet potato and store in an air-tight container in the refrigerator. I love the Rubbermaid Brilliance Containers because they keep the garlicky smell enclosed and out of my fridge!
  • Combine all of the spices in a small container or reusable baggy so that you’re not reaching for a ton of jars while making this, you can even make a few so every time you make it you have your own personal seasoning mix ready to go!
Additional Ingredients you can Add:
  • Top with sour cream, chopped green onions, or roasted pumpkin seeds
  • Pinch of red chili flakes for added spice
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Hope you enjoy this recipe and don’t forget to tag me on @thechutneylife if you make it! Happy Eating!

Coconut Curry and Sweet Potato Lentil Soup

Coconut Curry and Sweet Potato Lentil Soup

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SERVES: 4 People
The Chutney Life

Ingredients


  • 2 tbsp oil

  • 1 medium yellow or white onion, finely diced

  • 1 red bell pepper, finely diced

  • 2 tsp salt

  • 1 medium sweet potato, peeled and diced small

  • 1 tbsp garlic, minced

  • 1/4 tsp turmeric powder

  • 1 tsp garam masala

  • 1.5 tsp cumin powder

  • 1.5 tsp coriander powder

  • 2 tbsp curry powder

  • 1 tbsp brown sugar

  • 1 cup brown or green lentils, washed and drained

  • 32 oz vegetable broth

  • 1 can coconut milk

  • 1 cup tightly packed spinach or kale, roughly chopped

Directions

  1. Heat a dutch oven over medium-high heat and add the oil. Once the oil is hot, toss in the onions, bell peppers, and salt. Cook about 4-5 minutes until the onions and bell peppers have softened.
  2. Reduce heat slightly and add the sweet potato, garlic, all of the spices, brown sugar. Stir for about 2 minutes until the garlic is fragrant. Increase the heat and add the drained lentils and vegetable broth. Bring to a boil, then reduce the heat to a simmer, place a tight fitting lid on the pot and simmer for 20 minutes or until the lentils are cooked and sweet potatoes are fork tender.
  3. Add the coconut milk and simmer for an additional 5 minutes. Add the spinach or kale, stir well and serve the soup hot!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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