Curried Coconut Sweet Potato, Carrot & Red Lentil Soup –

Curried Coconut Sweet Potato, Carrot & Red Lentil Soup

  By lentilsorg      

July 13, 2015

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  • Prep: 20 Minutes
  • Cook: 25 Minutes
  • 20 Minutes

    25 Minutes

    45 Minutes

  • Yields: 6


  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.


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)


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium350 mg
Potassium484 mg
Protein8 g
Cholesterol5 mg
Sugar4 g
Total Fat16 g
Saturated Fat10 g
Total Carbohydrates20 g
Dietary Fiber3 g