I realize we’re less than a week into Summer…which means there’s still a lot of warm {and humid for many of us} days ahead. But does that mean that soup has to be off the table? Is it still okay to make soup this time of year? Because while this Golden Sweet Potato Lentil Soup with Coconut Milk is warm, hearty and filling; it’s also light, creamy and somehow refreshing! Does that make it Summer-approved?🤞🏻
No matter the season or temperatures outside, I can’t help but love soup. Particularly this Golden Sweet Potato Lentil Soup with Coconut Milk. I’ve made it a couple of times in the last several weeks and can’t seem to get enough of it. The earthy lentils paired with the inherently sweet potatoes create a lovely base that is perfectly enriched by the savory garlic, onions and plethora of spices.
The curry and turmeric add a depth of flavor, while giving the red lentils a beautiful golden color. Which together satisfies my taste buds while reminding me that by eating this soup I’m not only filling my stomach, but nourishing my body. And more importantly, my two little ones’ growing bodies!
REASONS TO LOVE THIS Golden Sweet Potato Lentil Soup with Coconut Milk:
- It’s easily made in one big pot.
- It takes less than an hour to make.
- It’s loaded with veggies, lentils, and sooooo many yummy seasonings.
- My nearly 9.5 month old and nearly 3-year-old love it. 🙌🏻
- It’s Gluten-Free AND easily Vegan {if you swap the Greek yogurt for Cashew Cream} so you can serve it to EVERYONE regardless of potential food allergies, etc.
- It’s both heart and filling, while remaining light and creamy!
- Leftovers heat up wonderfully!
Golden Sweet Potato Lentil Soup with Coconut Milk
This Golden Sweet Potato Lentil Soup with Coconut Milk is hearty and filling, yet light and creamy, making it totally Summer-approved!
- 1 tbsp coconut oil
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 bell pepper (finely chopped)
- 1 tbsp chili powder
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon curry
- 1 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 black pepper
- 1 1/2 cup dry red lentils (rinsed)
- 1 14.5 ounce can diced tomatoes
- 5 tablespoons tomato paste
- 3 1/3 cups vegetable broth
- 1 1/2 cups mashed cooked sweet potato
- 1 can coconut milk {I used light (but full fat is fine})
- Serve with Greek yogurt (sour cream, or cashew cream for vegan)
- Garnish with fresh cilantro
- In a large, deep skillet, add 1 tbsp coconut oil with chopped onions and minced garlic. Cook over medium heat for 2-3 minutes, then add chopped bell pepper, chili powder, turmeric, curry powder, cumin, salt and pepper, cook another 5-7 minutes or until onions are translucent.
- Add the rinsed lentils, diced tomatoes {with juices}, tomato paste, and vegetable broth. Stir to combine and bring to a boil.
- Once mixture has reached a boil, reduce to simmer and cook for 15-20 minutes, stirring occasionally.
- Once lentils are tender, stir in coconut milk and mashed cooked sweet potato and stir until well combined. Cook until mixture is heated through.
- Garnish with fresh cilantro and Serve with Greek yogurt {or cashew cream for vegan option}, and organic tortilla chips.
Adapted from Making Thyme For Health’s One-Pot Red Lentil Sweet Potato Stew.
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