Creamy Sweet Potato and Lentil Soup Recipe

by
Bowl of creamy sweet potato and lentil soup topped with fresh cilantro and lime wedge
Jump to Recipe Print Recipe

This creamy sweet potato and lentil soup is cozy, nourishing, and bursting with flavor. With velvety sweet potatoes, protein-packed lentils, and a warm blend of spices, it’s the perfect bowl to curl up with on a chilly day. It’s simple enough for a weeknight dinner, yet feels special enough to serve when you want to impress. Trust me, this one’s a keeper.

Why You’ll Love This Recipe

  • Ultra-Creamy Texture: Thanks to blended sweet potatoes and lentils, no cream is needed.
  • Nourishing & Filling: Packed with fiber, plant-based protein, and vitamins.
  • Flavor Explosion: A mix of cumin, turmeric, and smoked paprika gives it warmth and depth.
  • Quick & Easy: Ready in just about 40 minutes with simple pantry staples.

Ingredients

Here’s what you’ll need to make this silky, flavor-packed soup:

  • Olive Oil: Helps soften the aromatics and adds richness.
  • Onion: Builds a sweet and savory base.
  • Garlic: Brings depth and aromatic punch.
  • Fresh Ginger: Adds a zesty, warming kick.
  • Sweet Potatoes: The star of the show—creamy, sweet, and naturally thickening.
  • Red Lentils: Cook quickly and add body plus protein.
  • Vegetable Broth: The flavorful liquid base that ties it all together.
  • Ground Cumin: Earthy and warm, a must for depth.
  • Turmeric: Adds color and subtle spice.
  • Smoked Paprika: A little smoky edge that balances the sweetness.
  • Salt & Pepper: For seasoning, always to taste.
  • Lime Juice: Brightens everything up with freshness.
  • Fresh Cilantro: A fresh, herby garnish to finish.

Note: The full list of ingredients with measurements is in the recipe card below.

How to Make the Creamy Sweet Potato and Lentil Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for about 3 minutes until fragrant and slightly softened.

Step 2: Add Sweet Potatoes, Lentils, and Spices

Stir in the cubed sweet potatoes, red lentils, cumin, turmeric, and smoked paprika. Let the spices toast for 2 minutes to release their flavor.

Step 3: Simmer Everything Together

Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes, until sweet potatoes and lentils are tender.

Step 4: Blend Until Creamy

Use an immersion blender to puree the soup right in the pot until smooth and creamy.

Step 5: Season & Brighten

Stir in lime juice, and season with salt and pepper to taste.

Step 6: Garnish & Serve

Ladle into bowls, top with fresh cilantro, and add an extra squeeze of lime if you love that zippy finish.

Pro Tips for Making the Recipe

  • No immersion blender? Carefully transfer soup in batches to a blender—just be sure to vent the lid.
  • Want it chunkier? Blend only half the soup and mix it back in.
  • Spice it up: Add chili flakes or cayenne for a little heat.
  • Make it richer: Stir in a splash of coconut milk at the end for a silky, tropical twist.

How to Serve

This soup is a meal on its own, but you can make it extra satisfying with:

  • Crusty Bread: Perfect for dunking and soaking up all that creaminess.
  • Side Salad: Something crisp and fresh to balance the richness.
  • Toppings: Try toasted pumpkin seeds, coconut yogurt, or a drizzle of chili oil for a flavor boost.

Make Ahead and Storage

Storing Leftovers

Store cooled soup in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stovetop over medium heat, or microwave in short bursts, stirring in between, until hot.

FAQs

Can I use green or brown lentils instead of red?
Red lentils are best because they cook quickly and break down into a creamy texture. Green or brown lentils won’t get as smooth, but they’ll still work if that’s what you have.

Can I add coconut milk to this soup?
Yes! Adding a splash of coconut milk makes it even creamier and gives a subtle sweetness.

Is this soup freezer-friendly?
Absolutely. Just let it cool completely before portioning into freezer-safe containers.

What protein can I add to make it heartier?
Chickpeas, shredded chicken, or even crispy tofu cubes make great protein-packed additions.

Bowl of creamy sweet potato and lentil soup topped with fresh cilantro and lime wedge

Creamy Sweet Potato and Lentil Soup

This creamy sweet potato and lentil soup is hearty, nourishing, and perfect for chilly days. Packed with protein, fiber, and flavor, it’s a comforting bowl you’ll want to make again and again.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 sweet potatoes peeled and diced
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • salt and pepper to taste
  • 1/2 cup coconut milk optional, for extra creaminess

Equipment

  • Large Pot
  • Blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
  2. Add the sweet potatoes, red lentils, broth, cumin, and turmeric. Stir to combine.
  3. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils and potatoes are soft.
  4. Use an immersion blender (or transfer to a blender) to puree until smooth and creamy.
  5. Stir in coconut milk if using, and season with salt and pepper to taste.
  6. Serve hot with fresh bread or toppings of choice.

Notes

This soup freezes well, making it perfect for meal prep. Adjust spices to taste—ginger or chili flakes can add a lovely kick!

Leave a comment

Recipe Rating