Sweet Potato and Red Lentil Soup - High Protein, Vegan & GF
This creamy sweet potato and red lentil soup is great for gut health and weight loss. It is spiced with ginger, garlic, garam masala, lime juice, peanut butter and Thai red curry paste then sprinkled with fresh chopped cilantro for the most delicious Thai inspired red lentil and sweet potato soup.
Equipment
- 1 Large soup pot
- 1 immersion blender
- 1 chopping board and knife
- 1 vegetable peeler
Ingredients
- 2 cups dry red lentils
- 6 cups sweet potato
- 5 cups vegetable stock
- 4 cups soy milk
- 3 tbsp Thai red curry paste
- 1 tsp garam masala
- 2 tsp ground ginger
- 1 tsp red pepper flakes
- 2 limes juiced
- 3 cloves garlic
- 4 tbsp peanut butter
- 1 onion
- 1 tsp olive oil
- ¼ cup chopped cilantro
Instructions
- Soak red lentils over night then drain and rinse red lentils when ready to use.
- Peel and chop the sweet potatoes. Finely chop the white onion. Mince the garlic and ginger.
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced ginger and garlic, sautéing for 5 minutes.
- Stir in the chopped sweet potatoes and drained red lentils with the vegetable stock.
- Bring the mixture to a boil over high heat. Reduce the heat to low and let it simmer, covered, for about 20-25 minutes, or until the sweet potatoes and lentils are cooked.
- Add in the soy milk and peanut butter, garam masala, lime juice, Thai red curry paste, and red chili flakes, stirring well to combine. Simmer for 5-10 minutes to let the flavors meld together before blending with an immersion blender into a creamy soup.
- Ladle into soup bowls and serve with fresh chopped cilantro.
Notes
Season the sweet potato and lentil soup with sea salt and cracked pepper to taste!