Vegan Red Lentil Sweet Potato Curry Soup [GF, One Pot]

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A fast, one pot, super delicious red lentil curry soup

It’s almost Thanksgiving! Anyone else panicking about how you’re going to find the time to bake and cook everything? That is exactly why I wanted to hurry and post this curry soup recipe for you all…this is soo easy and delicious and the perfect addition to your Thanksgiving menu!

This soup is filling and hearty, not to mention so healthy for you! A great dose of folate, protein and iron from the lentils and vitamin A and C from the sweet potato puree. Let’s get started.

First, chop your onion and measure about 1/2 cup. Add onion, minced garlic and olive oil to a large pot and cook over medium-low heat for about 5 minutes, until the onion is cooked. Next, add the lentils and vegetable broth.

Bring this to a boil and then immediately reduce heat to low and let this simmer with the lid tilted. The lentils will be cooked in about 12-15 minutes, when they are tender.

Next, add the can of coconut milk, sweet potato, curry seasoning and salt and pepper, then cook for another 5-10 minutes or so until soup is heated throughout. That’s it! Don’t skip the cilantro and lime topping…it’s essential (in my opinion! I am certainly not one of those people who don’t like cilantro).

This makes a thicker soup. If you want more broth, simply add about another cup of vegetable broth. This will thicken up as it sits in the refrigerator, so keep some extra vegetable broth on hand to add as you heat it up if you don’t like how thick it is.

To me and the others who have tried it, this soup has the perfect sweet to spicy ratio, but you can add more or less curry seasoning and even add some red pepper flakes for an extra kick. For those looking to add extra vegetables to their diets, throw in some chopped spinach. I love it with the added spinach. Enjoy!

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Red Lentil Sweet Potato Curry Soup

vegan•gluten-free•one potMakes about 5 cups

1/2 cup chopped sweet onion1/2 cup dry red lentils 3 cloves minced garlic 3 cups veggie broth 1 can full-fat coconut milk1/2 cup pureed sweet potato (you’ll need 1 can)1 tbsp curry powderSalt and pepper to tasteCilantro and lime for topping

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Instructions:

• Chop onion and add onion, garlic and olive oil to a large pot. Cook over medium-low heat for about 5 minutes, until the onion is cooked.
• Add lentils and broth. Bring to a boil then immediatley reduce heat to low and cook for about 12-15 minutes with the lid tilted, until the lentils are cooked and tender.
• Add coconut milk, sweet potato, curry powder, salt and pepper. Cook for another 5-10 minutes.
• Serve with cilantro and lime.

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Notes:

• Add curry powder slowly so you can adjust to your liking.
• This recipe results in a thick soup. For a thinner soup, just add an extra cup of broth.