Name: Curried Red Lentil Soup with Sweet Potatoes, Coconut Milk, and Spinach Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound sweet potatoes (about 2 medium, peeled and cut into 1-inch cubes); 1 tablespoon olive oil; kosher salt and freshly cracked pepper, to taste; 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced (about 1 tablespoon); 1 1-inch piece fresh ginger, peeled and grated or finely minced; 3 tablespoons Thai red curry paste; 1 teaspoon ground turmeric; 1 tablespoon garam masala or curry powder; 1 cup red lentils, rinsed and drained; 4 cups low-sodium vegetable broth or water; 1 (14-ounce / 400ml) can diced or chopped tomatoes; 1 (13-ounce / 400ml) can full-fat coconut milk, divided; 4 cups loosely packed baby spinach; ½ of 1 lime, juiced; Fresh cilantro leaves; ¼ cup chopped peanuts (optional)

There is something so soul-warming and vibrant about this Curried Red Lentil Soup with Sweet Potatoes, Coconut Milk, and Spinach Recipe that makes it an instant favorite on any chilly day. Imagine a velvety soup that’s bursting with layers of flavor—earthy lentils, sweet roasted sweet potatoes, and the creamy richness of coconut milk all mingling with fragrant spices and fresh spinach. This recipe is not only a feast for your taste buds but also a colorful, nutritious bowl that feels like a big, comforting hug. If you’ve been searching for a wholesome yet exciting soup to add to your repertoire, this is it, and I can’t wait to share how easy and delicious it is to make.

Ingredients You’ll Need

The image shows various cooking ingredients neatly arranged on a white marbled surface. Starting from the top left, there is a white bowl filled with a light brown liquid, next to it at top right is a white bowl with fresh green spinach leaves. Below the brown liquid, another small white bowl holds two powders in shades of yellow and brown. To its left is a white bowl full of bright green cilantro leaves. In the center is a white bowl filled with orange lentils. Below the lentils is a white bowl containing bright red chopped tomatoes. Next to the tomatoes, at bottom center, are pieces of fresh ginger root. On the right side, two whole brown sweet potatoes, a half lime with bright green flesh, a peeled yellow onion, and three garlic cloves are spread out. Near the lentils is an open tin can with white coconut milk spilling slightly over the edge, and above that a small red container with a label. photo taken with an iphone --ar 4:5 --v 7

The magic of this Curried Red Lentil Soup with Sweet Potatoes, Coconut Milk, and Spinach Recipe starts with simple, pantry-friendly ingredients. Each one plays a starring role, from the sweetness of the roasted sweet potatoes to the warm spices that create depth and warmth with every spoonful.

Sweet potatoes: For natural sweetness, fiber, and a beautiful pop of orange color when roasted.
Olive oil: Essential for roasting and sautéing, adding richness and helping to bloom those aromatic spices.
Kosher salt and freshly cracked pepper: To season and bring out the flavors fully at every stage.
Yellow onion: Builds a sweet, savory base for the soup with its tender caramelized notes.
Garlic: Adds a warm pungency that elevates the spice blend wonderfully.
Fresh ginger: Brings a lovely zesty brightness and gentle heat.
Thai red curry paste: The heart of the curry flavor, giving a balanced spicy, savory kick.
Ground turmeric: Offers a warm earthy aroma plus a gorgeous golden hue.
Garam masala or curry powder: Adds complexity with its blend of spices like cinnamon, cardamom, and cloves.
Red lentils: The protein-packed base that softens into creamy goodness as they cook.
Low-sodium vegetable broth: Used as the flavorful liquid foundation without overpowering the soup.
Diced tomatoes: Bring a subtle tang and acidity to balance the creamy and sweet elements.
Full-fat coconut milk: Provides luscious creaminess and a hint of tropical flair.
Baby spinach: Adds a tender green freshness and vibrant color at the end.
Lime juice: A splash of bright acidity to brighten and lift the flavors just before serving.
Fresh cilantro: For garnish, lending fragrant herbal notes and a lovely finish.
Chopped peanuts (optional): Adds a crunchy texture and nutty contrast for an extra special touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Curried Red Lentil Soup with Sweet Potatoes, Coconut Milk, and Spinach Recipe

Step 1: Roast the Sweet Potatoes

First things first, preheat your oven to 400ºF. Toss those sweet potato cubes with a tablespoon of olive oil, salt, and pepper until beautifully coated. Spread them out on a parchment-lined sheet and roast them for 12 to 15 minutes until tender and caramelized. This roasting step is key to unlocking their natural sweetness, creating a delightful contrast against the savory curry broth.

Step 2: Build the Flavor Base

While the sweet potatoes roast, heat the remaining olive oil in a large soup pot over medium-high heat. Add the finely chopped onion and cook them down until they turn soft and golden, about 5 to 6 minutes. Then lower to medium heat and stir in garlic, grated ginger, Thai red curry paste, turmeric, and garam masala or curry powder. Cook this fragrant mix for about a minute, stirring constantly to release all the deep, layered aromas.

Step 3: Add Lentils, Broth, and Tomatoes

Next, pour in the rinsed red lentils, vegetable broth, and diced tomatoes. Season with salt and pepper, then give it a good stir to mix everything together and scrape any browned bits from the bottom of the pot. This combination starts the hearty foundation of the soup, where lentils begin to soften and absorb the spicy tomato broth.

Step 4: Simmer with Coconut Milk and Roasted Sweet Potatoes

Reserve about one-quarter cup of the coconut milk and stir the rest into the pot. Bring the soup to a gentle boil then simmer uncovered for around 15 minutes. After that, add the roasted sweet potatoes and cook for another 3 to 4 minutes. The coconut milk lends a silky creaminess that rounds out the spices, while the sweet potatoes bring a comforting sweetness and hearty texture.

Step 5: Wilt the Spinach and Finish With Lime

Finally, stir in baby spinach and cook just until it’s wilted, about 2 minutes. If your soup feels too thick, add a splash of water to loosen it up. Remove from heat and pour in the fresh lime juice, which adds a burst of brightness that perfectly balances the richness. Give it a final taste and adjust salt if needed.

Step 6: Serve with Garnishes

Ladle your gorgeous Curried Red Lentil Soup with Sweet Potatoes, Coconut Milk, and Spinach Recipe into bowls, drizzle with the reserved coconut milk for a pretty swirl, and sprinkle chopped cilantro and peanuts on top if you like a little crunch. It’s time to grab a spoon and savor this bowl of goodness!

How to Serve Curried Red Lentil Soup with Sweet Potatoes, Coconut Milk, and Spinach Recipe

Garnishes

Fresh cilantro leaves and chopped peanuts make fantastic garnishes. The cilantro adds fresh herbaceous brightness while the peanuts offer an unexpected crunchy texture that complements the creamy soup beautifully.

Side Dishes

This soup pairs wonderfully with warm crusty bread or naan for dipping, a crisp green salad for contrast, or even a simple rice pilaf if you want to turn it into a heartier meal.

Creative Ways to Present

For a fun twist, serve this soup in hollowed-out mini pumpkins or vibrant bowls that highlight the soup’s stunning orange and green colors. Swirling in a little extra coconut milk on top also makes for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days and the flavors often taste even better the next day once they’ve had time to meld.

Freezing

This soup freezes beautifully! Portion it into airtight containers or heavy-duty freezer bags and freeze for up to 3 months. Remember to leave some space as the soup will expand when frozen.

Reheating

When you’re ready to enjoy again, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat. Add a splash of water or broth if it’s too thick, and stir in fresh spinach or lime juice if desired to refresh the flavors.

FAQs

Can I make this soup vegan?

Absolutely! This Curried Red Lentil Soup with Sweet Potatoes, Coconut Milk, and Spinach Recipe is naturally vegan as long as you use vegetable broth and keep the garnishes plant-based.

What if I don’t have Thai red curry paste?

You can substitute with regular curry powder, but the flavor will be milder and less complex. For a more authentic depth, try to find Thai red curry paste at most grocery stores or Asian markets.

Can I skip roasting the sweet potatoes?

Yes, but roasting brings out their sweetness and adds a lovely caramelized flavor. If short on time, you can cook the sweet potatoes directly in the soup but expect a slightly different texture and flavor.

Is this soup gluten-free?

It sure is, assuming you use gluten-free vegetable broth and check that your curry paste doesn’t contain any additives with gluten.

How spicy is this soup?

The soup has a gentle warmth from the Thai red curry paste and spices, but it’s not overly spicy. You can adjust the heat by adding less curry paste or balancing it with more coconut milk if you prefer a milder taste.

Final Thoughts

This Curried Red Lentil Soup with Sweet Potatoes, Coconut Milk, and Spinach Recipe is a true treasure for any season, offering nourishing comfort and vibrant flavor in every bowl. Whether you’re cooking for family, hosting friends, or just treating yourself, it’s one of those recipes that feels like a special gift without any fuss. I hope you give it a try soon and enjoy all the cozy, spicy, creamy goodness it brings to your table.