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

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3.8 from 10 reviews

A hearty and flavorful Curried Red Lentil Soup featuring roasted sweet potatoes, aromatic spices, and creamy coconut milk. Perfectly balanced with vibrant spinach and a splash of lime juice, this comforting soup packs a nutritious punch and serves as an excellent plant-based meal.

Ingredients

Roasted Sweet Potatoes

  • 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

Soup Base

  • 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

For Serving

  • Fresh cilantro leaves
  • ¼ cup chopped peanuts (optional)

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 400ºF. Place the cubed sweet potatoes on a parchment-lined baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and freshly cracked black pepper. Toss to coat evenly. Roast the sweet potatoes for 12-15 minutes until tender.
  2. Sauté Aromatics and Spices: While the sweet potatoes roast, heat the remaining 2 tablespoons of olive oil in a heavy-bottomed large soup pot over medium-high heat. Add the finely chopped onions and cook, stirring occasionally, until they turn soft and golden, about 5 to 6 minutes. Lower the heat to medium, then stir in the minced garlic, grated ginger, Thai red curry paste, ground turmeric, and garam masala or curry powder. Cook, stirring constantly, for about 1 minute to release the flavors.
  3. Add Lentils, Broth, and Tomatoes: Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Season with 1 teaspoon salt and several grinds of black pepper. Stir well, scraping the bottom of the pot to prevent sticking.
  4. Simmer the Soup: Reserve ¼ cup of the coconut milk for garnish. Stir the remaining coconut milk into the soup and bring the mixture to a gentle boil. Reduce heat to medium and let it simmer uncovered, stirring occasionally, for 15 minutes.
  5. Add Roasted Sweet Potatoes: Stir in the roasted sweet potatoes. Continue cooking the soup for an additional 3 to 4 minutes to blend flavors and heat through.
  6. Add Spinach and Adjust Consistency: Add the baby spinach and cook until just wilted, about 2 minutes. If the soup seems too thick, stir in ¼ to ⅓ cup of water to reach your desired consistency.
  7. Finish and Serve: Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning with additional salt if needed. Serve the soup in bowls, drizzling with the reserved coconut milk. Garnish with fresh cilantro leaves and chopped peanuts if desired.

Notes

  • If you prefer not to roast the sweet potatoes, you can add them directly to the soup pot and simmer until tender, but roasting enhances their sweetness and texture.
  • Adjust the level of Thai red curry paste to control the soup’s spiciness according to your preference.
  • For a thinner soup, add more vegetable broth or water as needed.
  • Chopped peanuts are optional but add a nice crunchy texture and contrast.
  • This soup can be stored refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

Find it online: https://bitezly.com/curried-red-lentil-soup-with-sweet-potatoes-coconut-milk-and-spinach-recipe/