Sweet Potato-Lentil-Coconut Soup

Sweet potatoes are a great source of carbohydrates and fibre. They are so versatile in their flavour and texture. I love adding them to soups, making fries out of them and adding them to my Buddha bowls.

Here’s my version of a lightly flavored lentil based sweet potato soup which is so fresh and light and will lighten up your mood any day. This is a great vegan soup recipe. I seared some green beans to go along the soup and give a nice crunch.

PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVINGS: 2
DIFFICULTY SCALE: Low

INGREDIENTS: 

  1. Onion – 1 medium
  2. Red Lentil – ½ cup, soaked
  3. Sweet potato – 2 small, roughly chopped
  4. Ginger – 1 small piece, chopped
  5. Coconut milk – ½ cup
  6. Cumin seeds – 1 teaspoon
  7. Turmeric powder – 1 teaspoon
  8. Vegetable stock – 1 ½ cup
  9. Black Pepper – ½ teaspoon
  10. Olive oil – 1 tablespoon
  11. Lemon juice – 1 tablespoon
  12. Salt – to tasteSweet-potato-lentil-coconut-milk-vegan-soup

RECIPE:

  1. Thoroughly wash and soak the red lentils for 15 minutes.
  2. Heat olive oil in a pressure cooker and add cumin seeds to it and allow them to crackle.
  3. And finely chopped onions and ginger. Cook the onions until they turn translucent.
  4. Peel the sweet potatoes and roughly chop and add them to the cooker.
  5. Add turmeric powder and salt.
  6. Add the soaked red lentil, a stock tablet and lemon juice.
  7. Add 2 ½ cups of water.
  8. Close the lid and allow 1 whistle before turning down the heat for 2-3 minutes.
  9. Remove from flame and let the steam to be released.
  10. Blend the soup to reach a smooth consistency and heat it on high heat to thicken up.
  11. After 4-5 minutes, add coconut milk and let the soup simmer for 2-3 minutes.
  12. Remove from heat and garnish with coconut milk, ricotta cheese and pumpkin seeds and serve hot!

ADDITIONAL POINTS:

  1. For seared beans, add oil, cumin seeds and salt to a pan and add the beans and cook them for 4-5 minutes. These will serve as a great crunchy side.
  2. If you are cooking this in a heavy bottom pan instead of a pressure cooker, replace step 8 with allowing the soup to simmer for 20 minutes or so.

Love veggie soups? Then should definitely try some of my soup recipes:

  1. Beetroot-carrot-turnip and Tomato Soup 
  2. Mushroom-French Onion Soup
  3. Beetroot – lentil Persian Soup
  4. Lemon Coriander Soup
  5. Broccoli Cheddar Soup
  6. Pumpkin Soup
  7. Minestrone Soup
  8. Drumstick Soup
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5 Comments Add yours

  1. mistimaan says:

    Loved the recipe 🙂

    Liked by 1 person

  2. Love this! I definitely crave soup in the cold weather so this is perfect.

    Liked by 1 person

    1. Nisha Sharma says:

      Thanks so much. Love soups in winter too😋😊

      Like

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