Curried Sweet Potato and Lentil Soup

Curried Sweet Potato and Lentil Soup

Curried Sweet Potato and Lentil Soup

This thick and hearty autumn soup is packed with spicy flavor and healthy spices.
Get it going, then call a friend or spend some time with the kids while it simmers.



COOK TIME alternate text75 minutes

TOTAL TIME – 90 minutes


2 tablespoons organic butter
2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch chunks
2 large stalks celery, cut into 1/4-inch pieces
1 large onion (12 ounces), cut into 1/4-inch pieces
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon grated, peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Himalayan Sea salt
1/8 teaspoon ground red pepper (cayenne)
3 1/2 cups organic vegetable broth
1 package (16 ounces) dry lentils, rinsed and picked through
6 cups purified water
Organic Greek yogurt, toasted coconut, lime wedges (optional)


1. In 6-quart Dutch oven, melt butter over medium heat. Add the sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.

2. To vegetables in Dutch oven, add broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.


(based on individual servings)
Calories: 295
Total Fat: 5 g
Cholesterol: 8 mg
Sodium: 646 mg
Carbohydrates: 15 g
Protein: 15 g

Originally published::

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