Creamy Vegan Sweet Potato, Red Lentil Soup
Hey, Soupers! It’s still “National Potato and Sweet Potato” Month! What could be better than a creamy Sweet Potato and Red Lentil soup! Plus, given how much I LOVE potatoes — I literally ate them every day throughout both pregnancies years ago — one can only imagine how I excited I am. It’s also no surprise that we feature a lot of potato-based soups on the site.
What’s great about this soup is that it’s an easy to make. If you need to pull together a quick soup for lunch or dinner, it doesn’t get easier than this. This soup can be as simple or as fancy as you like. And, the coconut milk, provides the taste and velvet consistency every creamy soup deserves. So, if you’re looking for a great lunch option during the chilly winter season, gives this one a try. It’s a crowd pleaser around the family hearth.
Ingredients
4 medium sweet potatoes, peeled and chopped and roasted
1 cup red lentils
1/8 teaspoon rosemary
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon all spice
1/8 teaspoon cloves
1/8 teaspoon garam masala
1 can crushed tomatoes
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 sprig thyme
1/8 teaspoon ground cayenne powder
1/8 teaspoon spicy paprika
5 cup(s) vegetable stock
3 bay leaves
1 tablespoon pumpkin oil
2 tablespoons calamansi balsamic vinegar
Pinch salt and pepper to taste
2 cans, coconut milk (or almond milk)
1 tablespoon coconut butter
1 squeeze lemon
1 squeeze honey
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 20min
- Cook30min
- Meal Time Lunch
- Serves 4
Instructions
Roasted Carrots and Tomatoes:
1. Preheat oven to 400 degrees Fahrenheit. Place carrots and tomatoes on foil-lined baking sheet. Drizzle olive oil and honey on carrots and tomatoes. Sprinkle rosemary, ground cumin.
2. Roast carrots and tomatoes for 25-35 minutes, until they can be easily pierced with a fork. Scoop up contents and place in a separate dish.
Prepare Soup:
1. Heat 2 tablespoons virgin olive oil in large soup pot over medium-low heat. Add onions, shallots, garlic and sweat until translucent and soft.
2. Pour in 1-2 cups vegetable stock. Add sweated vegetables, red lentils, thyme, paprika, carrots and tomatoes. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!)
3. Season with ground cayenne, cinnamon, nutmeg, allspice, cloves, ginger, apple-cider vinegar, salt & pepper.
4. Bring soup to a low simmer and cook for 20-25 minutes.
5. Using an immersion blender or stand blender and add avocado (optional), coconut butter and milk, blend soup until smooth—you may need to do this in two batches depending on your size blender. Place soup back in pot and reheat to serve. Season and add a final splash of lemon.
6. Garnish with fresh cilantro leaves.
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