45 minutes
A comforting and flavorful soup with sweet potatoes, lentils, and a rich blend of spices, topped with crispy coconut chips.
tablespoons
Onion, chopped
each
Garlic, minced
cloves
tablespoons
teaspoons
teaspoons
pinches
Sweet Potatoes, diced
0 oz
Red Lentils, rinsed
cups
cups
Coconut Milk, creamy
cups
Cilantro, chopped
cups
Coconut Chips
cups
1. Sauté Onions
Heat two tablespoons of olive oil in a large pot over medium heat. Add a chopped onion and sauté for about five minutes until soft and translucent.
2. Bloom Spices
Stir in the minced garlic, along with curry powder, ground cumin, ground coriander, and a pinch of cayenne pepper. Cook for about a minute to intensify the flavors.
3. Add Sweet Potatoes and Lentils
Add the diced sweet potatoes, red lentils, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil, then reduce heat to a simmer and cook for 25 to 30 minutes until the sweet potatoes and lentils are tender.
4. Season and Finish Soup
Season the soup with salt and pepper to taste. Stir in the creamy coconut milk and chopped cilantro for a fresh finish.
5. Toast Coconut Chips
Toast the coconut chips in a skillet over medium heat for 2 to 3 minutes until golden and crispy.
6. Serve Soup
Ladle the warm soup into bowls and top each serving with toasted coconut chips.
Use the freshest ingredients possible, including quality sweet potatoes, fresh ginger, and good curry powder or paste. Opt for homemade or high-quality vegetable broth for depth of flavor.
Taste and adjust seasonings after adding curry and coconut milk. Use lime juice or vinegar to brighten flat-tasting soup.
Toast coconut chips in a single layer and monitor closely. Season with salt and a dash of cayenne before baking.
Cut sweet potatoes into consistent, small cubes for even cooking and natural thickening of the soup.
Purée a portion of the soup and combine with the rest for a creamy base with chunks of sweet potato.
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