Curried Lentil and Sweet Potato Soup

I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.

Curried Lentil and Sweet Potato Soup

Course Main, Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 onion chopped
  • 4 cloves garlic minced, or
  • 1/2 tsp organic minced garlic
  • 1 1/2 tsp organic curry powder
  • 2 cups red lentils
  • 4 cups unsalted chicken broth
  • 4 cups water
  • 1 roasted sweet potato
  • 1 tsp fine sea salt
  • 1 tsp organic ground black peppercorns


  1. roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
  2. saute onion, in olive oil and butter over medium heat for 4 minutes
  3. add garlic and cook for 2 more minutes
  4. add curry powder and lentils and cook for a few more minutes
  5. add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes
  6. remove skin from sweet potato, then add the potato to the soup
  7. puree everything together
  8. return to pan and season with salt and pepper
  9. ladle into bowls and garnish with a light dusting of paprika

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