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!
Servings: 5 -6
Calories: 268kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 268kcal | Carbohydrates: 41g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Sodium: 570mg | Fiber: 15g | Sugar: 9g