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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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Servings: 5 -6
Calories: 268kcal
Author: Kaylee Pauley


  • 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.


Serving: 1g | Calories: 268kcal | Carbohydrates: 41g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Sodium: 570mg | Fiber: 15g | Sugar: 9g