Therre’s Sweet Potato Lentil Soup

*This recipe is originally taken from  the following website and modified to make it vegan-friendly


  • 1 tablespoon vegetable oil
  • 3 eschalots
  • 2 cloves of garlic, crushed
  • 3 cm piece of ginger, peeled and grated
  • ¼ cup (75 gr) store-bought thai red curry paste
  • 750 gr sweet potato, peeled and chopped
  • 1 litre of vegetable stock
  • 1 can of coconut milk (400 ml)
  • 2 tablespoons of soy sauce
  • 2 tablespoons of lime juice
  • 2 cans of lentils (400 gr), drained and rinsed
  • ½ cup of coriander leaves, finely chopped


  1. Heat the oil in a large saucepan over medium heat. Add the eschalot and garlic and cook for 3–4 minutes or until softened.
  2. Add the ginger and cook for 1 minute. Add the curry paste and cook for 1 minute. Add the sweet potato, stock, coconut milk, soy   sauce and lime juice, bring to the boil and cook for 10–15 minutes or until the sweet potato is tender.
  3. Remove from the heat and, using a hand-held electric blender, puree the soup until smooth. Stir through the lentils and return to the heat for a further 1 minute or until the lentils are warmed through.
  4. Divide the soup between bowls and top with the coriander. Serve with crusty bread and butter.


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