Thai Red Curry Sweet Potato and Lentil Soup
Thai Red Curry Sweet Potato and Lentil Soup is a warm, nourishing dish that beautifully blends the natural sweetness of sweet potatoes with protein-packed lentils and the bold flavors of Thai red curry. This creamy, vegan soup is perfect for cozy evenings or quick weeknight dinners, providing a satisfying meal that will tantalize your taste buds. Ready in under an hour, it’s a delightful way to enjoy a hearty bowl of goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Ingredients
Scale
- 2 cups sweet potatoes, diced
- 1 cup red lentils, rinsed
- 3 tbsp Thai red curry paste (adjust for heat)
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 tbsp fresh ginger, minced
- Juice of 1 lime
Instructions
- Peel and dice sweet potatoes into bite-sized cubes. Rinse lentils under cold water. Finely chop fresh ginger.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add ginger and sauté for about 1 minute until fragrant.
- Stir in diced sweet potatoes and cook for about 5 minutes until they begin to soften.
- Add Thai red curry paste; mix well to combine with vegetables.
- Pour in vegetable broth and add rinsed lentils. Bring to a gentle boil, then reduce heat to simmer for 20 minutes.
- Once lentils are cooked, use an immersion blender to puree the soup until smooth. Stir in coconut milk and lime juice; taste-test and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg