About Recipe

Soup season is once again upon us and this healthy but comforting vegan lentil and sweet potato soup with curry couldn’t be more right. Topped with toasted coconut flakes and coriander it’s just what you want on a cold day.

Lentils are not only cheap and packed with protein, they’re also incredibly filling, which makes them a great substitute for meat in vegetarian dishes. In other words you get a lot of bang for your buck, especially if you are trying to stay healthy on a budget.

One batch of this sweet potato soup can last in the fridge for 2-3 days making it a great lunch to prep on a weekend before the start of the working week.

Can’t get enough of lentils? Check out my lasagne with lentils and halloumi.

  • Serves4
  • Prep15m
  • Cook1h
  • Difficulty5/10


  • 2 large sweet potatoes
  • 2 dl/0.8 cups uncooked red lentils
  • 1 l water
  • 1 can light coconut milk
  • 2 vegetable stock cubes
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ fresh chili, finely chopped
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp chili powder
  • Pinch cinnamon
  • 1 tsp cumin
  • 1 tbsp mango chutney
  • 1 tsp salt, or to taste
  • Toasted coconut flakes
  • Fresh coriander


Preheat your oven to 200°C/400F.

Wash and cut your sweet potato into dice size pieces before placing them on a baking tray. Drizzle with olive oil, sprinkle with salt and cook in the oven until soft and golden. This will take about 35-45 minutes, depending on your oven.

Finely chop your onion, garlic and chili. Place in a large pan and cook with olive oil until just soft. Stir in grated ginger, curry powder, chili powder, cinnamon and cumin.

Add water, vegetable stock cubes and lentils to the onion mixture and bring to a boil before turning the heat down. Let the mixture simmer for about 15 minutes, until the lentils go soft.

Add the oven roasted sweet potato and coconut milk. Blend the soup with a stick blender or in a food processor until almost smooth. I use this Ninja Blender Duo

Heat the soup through, add mango chutney and season with salt to taste.

In a dry pan, toast coconut flakes until just golden.

Serve the soup with fresh coriander and coconut flakes.