Gingered Sweet Potato and Lentil Soup

Craving a warm bowl of comfort? This Gingered Sweet Potato and Lentil Soup is the perfect remedy. It’s a delicious blend of earthy lentils and sweet potatoes, spiced with ginger, making it a must-try for those who appreciate vegetable & plant-based soups. It’s not just healthy; it’s bursting with flavor and nutrients.

Imagine cozying up with a steaming bowl of this vibrant soup that not only warms you up but also nourishes your body. Packed with protein and fiber, this dish is perfect for a hearty lunch or dinner. Plus, it’s incredibly easy to whip up, even on a busy weeknight.

This soup is a delightful fusion of flavors, where the natural sweetness of sweet potatoes meets the warmth of ginger, creating a taste sensation that will leave you wanting more.

A Comforting Bowl of Gingered Sweet Potato and Lentil Soup

A bowl of gingered sweet potato and lentil soup garnished with cilantro, with ingredients like sweet potatoes and lentils in the background.

This Gingered Sweet Potato and Lentil Soup has a wonderfully rich and smooth texture, complemented by the slight kick from ginger. It’s a wholesome dish that’s both filling and satisfying, making it an excellent choice for anyone looking for a nourishing plant-based meal.

The combination of sweet potatoes and lentils gives this soup a unique flavor profile that balances sweetness, earthiness, and spice, making each spoonful a delight.

Ingredients

1 cup red lentils, rinsed
2 medium sweet potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
4 cups vegetable broth
1 can (14 oz) coconut milk
Salt and pepper to taste
Chopped cilantro for garnish

Instructions

Sauté the Aromatics: In a large pot, heat a splash of oil over medium heat. Add chopped onion, garlic, and grated ginger; sauté until the onion is translucent.
Add the Spices: Stir in ground cumin and cook for another minute until fragrant.
Add the Sweet Potatoes and Lentils: Add diced sweet potatoes and rinsed lentils to the pot, mixing well.
Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the lentils and sweet potatoes are tender.
Blend: For a creamier texture, use an immersion blender to puree the soup until smooth. Alternatively, leave it chunky if preferred.
Finish with Coconut Milk: Stir in the coconut milk and season with salt and pepper to taste. Heat gently before serving.
Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro.