Sweet Potato Lentil Soup

This sweet potato lentil soup is one of our favorite comforting recipes! It's naturally vegan and seasoned with cumin, chili powder, lime, and cilantro.

Course Soup and Stew

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 336kcal

Author Christy Gurin

Ingredients

1/2 Tbsp. avocado oil (olive or other oil type is fine)
1 medium onion, chopped (about 1 cup)
1 large carrot, peeled and sliced into 1/2” pieces (about 1 cup)
2 sweet potatoes, peeled and cut into 1/2" pieces (about 4-5 cups)
2 tsp. minced garlic
1 1/2 tsp. cumin
1 Tbsp. chili powder
1 1/2 tsp. paprika
1/2 tsp. black pepper
2 tsp. salt (or to taste!)
6 cups vegetable or chicken stock/broth
1 1/2 cups dried green or brown lentils, rinsed and drained
1 can diced tomatoes with juice (14.5 oz.)
2 bay leaves
1 1/2 Tbsp. fresh squeezed lime juice
Garnish with chopped cilantro, avocado, and sour cream or yogurt if desired

US Customary - Metric

Instructions

Heat oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until onion is starting to soften and become translucent.
Add garlic, carrot and sweet potato and sauté for 6-7 minutes to soften and lightly brown edges of carrot and sweet potato pieces. Add spices (cumin, chili powder, paprika, pepper, and salt) and sauté for one minute.
Add stock lentils, tomatoes, and bay leaves and increase heat. Bring to a simmer and then reduce heat to medium-low, cover, and simmer stirring occasionally for about 30 minutes, until sweet potatoes and carrots are cooked through. Add lime juice.
To thicken soup, either use a stick blender and pulse several times directly in pot or remove 1-2 cups of soup and blend in a blender and pour back into soup and stir. If blending separately in blender, be careful not to burn yourself from the steam or hot soup! I cover the lid with a thick kitchen towel and make sure to leave plenty of room in the blender so it doesn't slosh out the top.
Serve soup with cilantro, avocado, and if not dairy-free, I highly recommend serving with sour cream or plain yogurt.

Notes

Cooked soup lasts in the refrigerator for up to five days and can be frozen for 3-6 months.

Recipe adapted from Lentil Soup recipe on Recipe Tin Eats. If you're not familiar with her recipes, try some of them - they're great!

Nutrition