Published: · Modified: by Daniela Apostol · This post may contain affiliate links · 5 Comments
Jump to Recipe Print Recipe
Spiced Sweet Potato Red Lentil Soup with a heart-warming blend of spices, one of the best Autumn soups that makes the transition from the hot summer to the cold days ahead. Light, but filling, this is healthy, nutritious, and super delicious.
You know already what is my approach to home cooking: nothing too complicated, simple ingredients, good flavours, and no sharp spices that overpower the very taste of the food. There has to be a good balance though between all the ingredients.
And that's what l have used here. The right amount of spices like turmeric, ground cumin, ground coriander, curry powder and cayenne pepper simply transformed this soup from a (still) tasty soup to a WOW soup.
Now, isn't it a fine combination: red lentils, an excellent source of folate, dietary fibre, countless vitamins and minerals, sweet potato, the Autumn's darling, and carrot, the humble root veggie we all like to munch on.
But, whether you cook with red, brown, or green lentils, they all make a great choice every time you are after healthy food. What l like about the split red lentils is that they cook really fast, no soaking needed whatsover.
How to make spiced red lentil sweet potato soup
But do you now what's so great about this soup? It's so creamy without having a single drop of cream added. By all means, you can add some cream if you like, or soy cream, in case you want to keep it as a vegan soup.
But it really doesn't need any. As for the texture, feel free to add more or less vegetable stock, depending how thick you want it. Feel free to increase the amount of spices too, if you like food rather spiced up.
- in a pan, heat up the oil and sautee the onion
- add the cubed sweet potatoes and carrots, and lentils
- pour over the veggie broth and cook for about 20 minutes until the veggies are tender and the lentils are cooked
- season well and add the spices, then transfer to a blender and blend to the desired consistency
And that's it really, nothing fancy, but I can tell you, this is such a heart-warming soup.
Other creamed soups
Red Lentil Soup with Chorizo
Cream of Garlic Soup
Creamy Broccoli Soup
Cream of Chicken Soup
If you’ve liked my SPICED SWEET POTATO RED LENTIL SOUPor any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK, andPINTERESTto see more delicious food and what I’m getting up to.
Spiced Sweet Potato Red Lentil Soup
Spiced Sweet Potato Red Lentil Soup with a heart-warming blend of spices, one of the best Autumn soups that makes the transition from the hot summer to the cold days ahead. Light, but filling, this is healthy, nutritious, and super delicious.
4.39 from 13 votes
Print Pin Rate
Course: Appetizer
Cuisine: English
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 servings
Calories: 503kcal
Author: Daniela Apostol
Ingredients
- 1 cup split red lentils
- 2 medium sweet potatoes
- 1 carrot
- 2 ½ cups vegetable stock (broth)
- 1 small onion
- ¼ teaspoon ground coriander
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon curry powder
- 1 tablespoon freshly-chopped coriander leaves (cilantro)
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
Metric - US Customary
Instructions
Peel and cut the onion.
Heat up the oil and sautee the onion for about 5 minutes until transluscent.
Meanwhile, peel and cut the sweet potatoes and carrot into cubes.
Rinse the lentils with cold water until the wayer runs clear, and add them to the onion together with the carrot, sweet potatoes and vegetable stock.
Cook for 20 minutes, or until the vegetables are tender.
Season well with salt and pepper and add all the spices too.
Remove from the heat and transfer to a blender.
Blend to the desired consistency.
Serve hot with freshly-chopped coriander leaves.
Nutrition
Calories: 503kcal | Carbohydrates: 93g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Sodium: 2439mg | Potassium: 1503mg | Fiber: 33g | Sugar: 13g | Vitamin A: 24295IU | Vitamin C: 13.4mg | Calcium: 112mg | Iron: 8.4mg
Tried this Recipe? Share it Today!Mention @GorgeousRecipes or tag #gorgeousrecipes!
« Chicken and Potato Bake
Stuffed Turkey Breast Roll »
Reader Interactions
Comments
Claire Caines
I just made this soup. It is gorgeous indeed! I added more spice than called for. It’s still delicately seasoned and delicious. I rearranged the order of things also. I roasted the sweets and carrots first, i bloomed the spices in oil,, then I added brith and cooked the lentils for about 10 minutes, then added the roasted veggies and cooked it a a few minutes (10) more. I’m in love with this soup 🙂Reply
Daniela Anderson
I am glad you liked it! The way you made it sounds delicious!
Reply
Adrienne Garneau
This soup is delicious! I added extra oil after the onions and bloomed the spices before I added the veg and stock. I don’t know why but it tasted like thanksgiving. SO COMFORTING! Will def be passing this recipe around the family.
Reply
Daniela Apostol
I am glad you enjoyed the soup, it's the perfect comfort food for any occasion!
Reply
Adrienne Garneau
I forgot to rate it ha. It’s a five for sure!Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.