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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.
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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!