It’s officially feeling like fall over here, complete with lots of cool rainy days. Time for soup!
This creamy warming soup features a hearty mix of sweet potatoes, lentils, and coconut milk and a delicate blend of spices. Perfect for a fall or winter day when only a cozy soup will do! Best of all, most of the cooking time is hands-off so you can set a timer and go cozy up with a good book or blog.
This Warming Sweet Potato Coconut Lentil Soup would be great just on its own, but I like to top it with a generous scoop of cooked brown rice when serving. I think the chewy nuttiness of the brown rice is a nice contrast to the creamy soup.
This creamy warming soup features a hearty mix of sweet potatoes, lentils, and coconut milk and a delicate blend of spices. Perfect for a fall or winter day when only a cozy soup will do! Best of all, most of the cooking time is hands-off so you can set a timer and go cozy up with a good book or blog.
Ingredients
- 2 tsp coconut oil
- 2-3 cloves garlic, minced
- 1 tsp cumin seeds
- 2 medium sweet potatoes (orange or white/yellow variety), diced
- 1 carrot, diced
- 1 cup whole red or brown lentils, rinsed and drained
- 1 tsp ground ginger
- 1 tsp ground coriander
- ¼ tsp ground cayenne
- 3 cups water
- 1 398mL can coconut milk
- 2 tbsp miso paste
Directions
In a large pot, heat coconut oil over medium heat.
Add garlic and sauté until bubbly, about 2 minutes.
Add cumin seeds and sauté, stirring until fragrant and garlic is golden, about 1 minute.
Add sweet potato, carrot, lentils, and spices. Sauté, stirring for a couple minutes.
Stir in water and coconut milk. Bring to a boil.
Reduce heat to low, cover, and let simmer for 40 minutes, or until lentils and potato are tender.
Add miso paste to the soup. Using a hand blender, blend the soup to desired consistency. Alternatively, you can transfer the soup to a blender and blend, then transfer back to the pot. You can add a little more liquid at this point if you wish.
Simmer soup on low for a few more minutes, then serve alone, or topped with a big scoop of brown rice.
Notes
I like to serve this soup with some cooked brown rice, for added texture. The chewy rice compliments the creamy soup nicely. If you already have leftover rice, you're all set. If not, you can put on a pot of brown rice (I prefer short grain for this) right after you've added all the ingredients to the soup and set it to boil. The two should be ready at just about the same time.
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