Blog Meal Plan Creamy Sweet Potato Soup with Lentils Creamy Sweet Potato Soup with Lentils

Creamy Sweet Potato Soup with Lentils

40 min Vegan (Plant diet) Dinner Dairy freeGluten freeLactose free
Creamy Sweet Potato Soup with Lentils

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Coconut milk - 50 ml (0.2 cup)
  • Curry powder - 0.3 g (1 pinch)
  • Salt and pepper - 0.3 g (1 pinch)
  • Tomato - 50 g (0.5 whole)
  • Sweet potato - 100 g
  • Ginger, ground - 0.3 g (1 pinch)
  • Cumin - 0.3 g (1 pinch)
  • Cauliflower - 50 g
  • Paprika - 0.3 g (1 pinch)
  • Pumpkin - 100 g
  • Red lentils - 40 g (0.2 cup)

How to make:

  1. Soak lentils for 20 minutes, then rinse. Add chopped sweet potato, tomato, cauliflower, and pumpkin (or canned pumpkin puree) to the pan with water. Add lentils to boiling water
  2. Season vegetables and lentils with salt and spices, simmer on a small fire until the vegetables are ready (about 15 minutes)
  3. When the vegetables are ready, add coconut milk. Cook for another 2-3 minutes. Remove the soup from the fire and puree it well with an immersion blender

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