Creamy vegan sweet potato soup with coconut milk, tomatoes, and red lentils plus piles of spices for a warming and easy cold weather meal. This is a soup I make on rotation during the cooler months and try to keep a jar or two in the freezer just in case.
Course Soup
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
1tablespooncoconut oil
1small yellow onionchopped
2medium sweet potatoes600 grams, chopped into 3cm chunks*
3clovesgarlicminced
1thumb gingerminced
1teaspoonsea salt
½teaspoonturmeric
½teaspooncoriander
½teaspoonpepper
Cayenne pepper to taste
1tablespoonapple cider vinegar
400gramcan tomatoes**
400mlfull-fat coconut milk
500ml/ 2 cups water or vegetable stock
200grams/ 1 cup red lentils***
Optional toppings:
Pomegranate arils
Pumpkin seeds
Hemp hearts
Radishvery thinly sliced
Instructions
Heat a large pot over medium heat with the coconut oil. Add the onion and cook for two minutes, until it starts to soften and brown slightly. Add the sweet potato and cook for another 5 minutes or until slightly softened. Stir in the garlic and spices, cook for an additional minute, then pour in the apple cider vinegar, stir, and add the tomatoes, coconut milk, and water.
Increase the heat to high and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low and cook for 15-20 minutes, until the lentils and sweet potato are soft. Blend with a stick blender until very smooth. Taste and season as needed, then top with your desired toppings and serve hot. Leftovers keep well in the fridge for up to three days and freeze well.
Notes
* The sweet potato can be replaced with an equal amount of carrots or pumpkin, or a combination. ** If your canned tomatoes are slightly more or less, that's fine. Just use a standard can of tomatoes. *** Soak the lentils beforehand if you can - it makes them easier to digest. Rinse them well at minimum.