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. No matter the season or weather, this soup is the perfect treat. It is filling, with depths of flavor and so so delicious!

Sweet Potato Lentil Soup with Coconut Milk [Vegan, Gluten-Free]






Cooking Time




  • 1 tablespoon coconut oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 bell pepper, finely chopped
  • 1 tablespoon 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 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
  • Serve with cashew cream
  • Garnish with fresh cilantro


  1. In a large, deep skillet, add 1 tablespoon 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.
  2. Add the rinsed lentils, diced tomatoes with juices, tomato paste, and vegetable broth. Stir to combine and bring to a boil.
  3. Once mixture has reached a boil, reduce to simmer and cook for 15-20 minutes, stirring occasionally.
  4. Once lentils are tender, stir in coconut milk and mashed cooked sweet potato and stir until well combined. Cook until mixture is heated through.
  5. Garnish with fresh cilantro and Serve with Greek yogurt {or cashew cream for vegan option}, and organic tortilla chips.

Nutritional Information

Per serving: Calories 268 | Carbs: 41 g | Fat: 6 g | Protein: 12 g | Sodium: 570 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.