Red Lentil and Sweet Potato Soup with Curry and Coconut Milk
This Red Lentil and Sweet Potato Soup with Curry and Coconut Milk can be made in the crockpot or on the stove, and this soup is just spicy enough to be interesting!
Lately I’ve been making soup like crazy, because when it snows for days on end nothing sounds as warming as a big bowl of soup. I love to make soup as much as I love to eat soup, even if I don’t especially care for the weather that inspires all this soup-making.
This Red Lentil and Sweet Potato Soup with Curry and Coconut Milk that I made in the slow cooker was my version of a Thai Coconut Curry Soup I spotted on Jeanette’s Healthy Living. I changed the Thai curry paste to curry powder which I thought would hold up better in the slow cooker, and also changed the proportions of the recipe a bit for a slightly different riff on Jeanette’s soup. I enjoyed this with a generous dollop of fat-free Greek yogurt, which didn’t make it into the photo, and this is a soup I’ll definitely be making again.
How to Make Red Lentil and Sweet Potato Soup with Curry and Coconut Milk:
(Scroll down for complete recipe with nutritional information.)
- I used crushed ginger and garlic puree in this soup, but if you’re using freshly minced ginger or garlic I’d reduce the amount a little.
- Heat olive oil in a heavy pan, then saute chopped onion for 3-4 minutes. Add crushed ginger and garlic puree and saute 1-2 minutes more, then add curry powder and saute another minute. Put the sauteed onion and spice into the crockpot.
- Chop up one very large sweet potato into 1/2 inch dice and add to crockpot. (These are sometimes called yams or sweet yams in U.S. grocery stores, but they’re really sweet potatoes.)
- Add the red lentils to the crockpot.
- Deglaze the pan with about 1 cup of the chicken stock and add it to the crockpot.
- Then add the other 5 cups of stock, and stir to distribute the ingredients.
- Cook on high for about 4 hours, or until lentils are starting to dissolve and the sweet potatoes are very soft.
- If you want a completely smooth soup you can puree it at this point, but I left mine slightly chunky.
- Add 1 can light coconut milk and cook about 20 minutes more. Season with sea salt to taste and serve hot, with a generous dollop of Greek yogurt or sour cream if desired.
More Soups with Coconut Milk:
Coconut Lime Turkey (or Chicken) and Rice Soup from Kalyn’s Kitchen
Creamy Zucchini and Coconut Milk Soup from Cookin’ Canuck
Thai Chicken Soup from Kalyn’s Kitchen
Green Lentil Soup with Coconut Milk from Lisa’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 T olive oil
- 1 medium onion, finely chopped
- 2 tsp. crushed ginger or ginger puree
- 2 tsp. garlic puree
- 1 T curry powder
- 1 large sweet potato, peeled and cut into 1/2 inch dice
- 1 1/2 cup red lentils
- 6 cups homemade chicken stock (see notes)
- 1 can coconut milk
- sea salt to taste
- Heat olive oil in heavy frying pan; add the chopped onion and saute 3-4 minutes or until onion starts to soften. Add the ginger and garlic and saute 1-2 minutes more; then add the curry powder and saute one more minute. Add the onion mixture to the crockpot.
- Add the chopped sweet potato and red lentils to the crockpot. Deglaze the pan with 1 cup of the chicken stock and add to crockpot along with the rest of the stock.
- Cook on high for 4 hours, or until lentils are starting to dissolve and sweet potato is very soft. (At this point you can mash or puree with an immersion blender if you want, but I left my soup fairly chunky.)
- Add 1 can light coconut milk and cook about 20 minutes more. Season to taste with sea salt and serve hot, with fat free Greek yogurt or light sour cream if desired.
- Heat olive oil in a heavy soup pot, then saute onions, ginger, garlic, and curry powder as described above.
- Add chopped sweet potato, red lentils, and stock, bring to a low simmer and let cook until lentils are starting to dissolve and sweet potatoes are very soft, about 1 hour. (At this point you can mash or puree with an immersion blender if desired.)
- Add coconut milk and cook soup at the barest possible simmer for about 10 minutes, taking care not to let the mixture boil after the coconut milk has been added.
- Season with sea salt to taste and serve hot, with a dollop of Greek yogurt or sour cream if desired.
If you don't have homemade chicken stock you can use canned chicken broth. This recipe was adapted from Thai Coconut Curry Soup at Jeanette’s Healthy Living.
Amount Per Serving: Calories: 332Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 579mgCarbohydrates: 29gFiber: 6gSugar: 7gProtein: 13g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sweet potatoes and red lentils are both great low-glycemic ingredients, and using light coconut milk makes this Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk suitable for phase 2 or 3 of the South Beach Diet. Limit portion sizes for phase 2, since dried beans are limited to 1/3 to 1/2 cup serving. This is probably too high in carbs for a traditional low-carb eating plan.
Find More Recipes Like This One:
Use Soup Recipes to find more interesting soups like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!