Lentil + Sweetpotato Soup


Fall season is absolutely the orange season.
Pumpkin, Halloween, leaves turning color and adding to it I have made a red lentil and sweet potato soup for you to try. This one is with coconut milk and lime wich, I find, makes it fresh and creamy but not so heavy as when I add cream to a soup.

I`ve also added Anapurna curry which gives every spoonful a spicy punch. If you don`t have this kind of curry, you can easily use any curry powder you prefer. As every brand of spice is different I suggest you start of with a small teaspoon and then add as much or as little of it as you like. Taste the soup every time you`ve added more spice.



This recipe serves 4-6.
* 1.5 – 2 L water
* 250 g red lentils
* ca 225 g sweet potato, peeled
* 1 red onion
* 1big clove of garlic
* 4 dl coconut milk
* Juice from one lime
* 10 g grated ginger
* 1 tsp Anapurna curry (half a tsp if it`s very spicy)
* 2 tsp vegetable broth powder
* Salt, to taste
* Black pepper, to taste


Start boiling 1.5 L water in a soup pan.

Rinse the lentils in cold water.

Peel and cut sweet potato, onion and garlic.

Have all these ingredients in the hot water and turn the temperature down to medium heat.

Add two teaspoons vegetable broth powder and let everything cook till the potatoes and lentils are soft. You should be able to mash them easily with a fork.

Add more water if the mix get`s really thick.

Remove the pan from the heat and use a handmixer to pure everything smooth.

Add the lime juice, curry spice and the coconut milk to the pan, stir and place back on low heat.

Grate the fresh ginger and add it to the soup.

Again add more water if you find the soup to be too thick for you liking.

Add salt and black pepper to taste.

Serve the soup hot and for decoration see the tip underneath.



I have sprinkled sunflower seeds and pumpkin seeds over this soup before serving, but you can also use croutons, parmesan/cheddar cheese or perhaps just serve with fresh rye bread on the side.


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