30-Minute Lentil & Sweet Potato Curry Soup
A vibrant, creamy, and nourishing 30-minute vegan soup featuring red lentils, sweet potatoes, and aromatic curry spices.
Equipment
- Large pot
- Chef's Knife
- Wooden Spoon
- Measuring cups
- Measuring spoons
Ingredients
- 1 13.5 ounce can unsweetened full-fat coconut milk
- 1 tablespoon extra-virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 large sweet potato diced
- 1-1.5 tablespoons red curry paste
- 4 cups vegetable broth
- ¾ cup lentils
- 1 tsp salt and pepper
- 2 cups finely chopped curly kale
- 1 handful of cilantro for garnish
- 1 lime quartered
Instructions
- Set aside 4 tablespoons of the coconut milk for drizzling.
- In a large pot, heat oil over medium-high heat. Cook onions and garlic until translucent (about 3 minutes).
- Add sweet potatoes and curry paste, stirring to coat. Fold in the lentils.
- Add coconut milk, broth, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat to medium and simmer for 20 minutes until tender.
- Stir in kale and let wilt for 2 minutes.
- Serve in bowls topped with cilantro, a coconut milk drizzle, and lime wedges.
Notes
- Bloom the curry paste by sautéing it with the onions to unlock deeper flavors.
- Ensure sweet potatoes are cut into uniform 1/2 inch cubes for even cooking.
- If the soup thickens too much upon standing, thin it with a splash of vegetable broth.