Coconut Curry Sweet Potato Soup w/ Lentils


This was one of very few meals I've made with no recipe to follow. I made this up all by myself.

And I think it turned out pretty good!

It's super close to vegan, you can easily make it without the ghee. But I am willing to bet it would drastically change the flavor of this luscious soup. To my vegan readers, give it a try and let me know what you think!

Coconut Curry Sweet Potato Soup w/ Lentils


3 huge sweet potatoes, preferably garnet yams, chopped

1 large sweet onion

2 Tbs ghee

2.5 cups water (approx.)

2 Tbs. curry

2 tsp fresh ginger, minced

1 tsp. sea salt

2 12 oz. cans organic lentils

1 12 oz. can coconut milk

1 garlic clove

1/2 tsp. ground cardamom

1/4 tsp. garam masala

1/4 tsp. cinnamon

salted roasted pumpkin seeds (garnish)


1) In a large soup pot, add ghee and onions. Cook onions until they are translucent. Add sweet potatoes and enough water to barely cover them. Bring potatoes to a boil and cook until soft.

2) With an immersion blender, puree potato and onion mixture until smooth. Add in spices and simmer for 10 minutes. Fold in coconut milk and add lentils. Simmer over very low heat for 10 minutes. Stir and serve hot with pumpkin seeds as garnish.