Curry Sweet Potato Lentil Coconut Soup - #52soups
  • canola oil, for cooking
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 Tbsp. grated fresh ginger
  • 2 tsp. curry powder
  • ⅓-1/2 cup dry red lentils
  • 1 medium or large sweet potato, peeled and diced
  • 2 carrots, peeled and chopped
  • 4 cups chicken stock
  • salt
  • 1 can coconut milk
  • fresh cilantro, for garnish (optional)
  • Hot sauce of your choice (optional)
  1. In a large pot heat about a TBSP of oil on medium high heat. Add the onions and saute until soft. Add the garlic and ginger and cook for a couple more minutes. Add the curry powder and cook for another minute. Add the broth, lentils, sweet potatos and carrots and simmer for about 30 minutes - until the vegetables are very soft.
  2. Add the coconut milk and use an immersion blender to purree (or you can do small batches in a blender but it is a bit trickier)
  3. Top with cilantro, parsley, hot sauce or hot peppers diced small.
Adapted from Dinner with Julie's Curried Sweet Potato Carrot Red Lentil Ginger Soup. She is awesome and so is her blog - you should check it out.
Recipe by Talking in ALL CAPS at