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Kalyn's Kitchen

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!

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Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk found on KalynsKitchen.com

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.


Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk found on KalynsKitchen.com

How to Make Red Lentil and Sweet Potato Soup with Curry and Coconut Milk:

(Scroll down for complete recipe with nutritional information.)

  1. 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.
  2. 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.
  3. 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.)
  4. Add the red lentils to the crockpot.
  5. Deglaze the pan with about 1 cup of the chicken stock and add it to the crockpot.
  6. Then add the other 5 cups of stock, and stir to distribute the ingredients.
  7. Cook on high for about 4 hours, or until lentils are starting to dissolve and the sweet potatoes are very soft.
  8. If you want a completely smooth soup you can puree it at this point, but I left mine slightly chunky.
  9. 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!

Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk found on KalynsKitchen.com

Red Lentil and Sweet Potato Soup with Curry and Coconut Milk

Yield 6 servings
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes

This Red Lentil and Sweet Potato Soup with Curry and Coconut Milk is just spicy enough to be interesting and you can make this tasty soup in the crockpot or on the stove!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.

Stovetop Instructions:

  1. Heat olive oil in a heavy soup pot, then saute onions, ginger, garlic, and curry powder as described above.
  2. 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.)
  3. 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.
  4. Season with sea salt to taste and serve hot, with a dollop of Greek yogurt or sour cream if desired.

Notes

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.

Nutrition Information:

Yield:

6

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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!

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    31 Comments on “Red Lentil and Sweet Potato Soup with Curry and Coconut Milk”

  1. What a lovely soup! Warm and hearty indeed. Really like the new look of your blog!

  2. I actually froze half of the batch I made but I haven't eaten it from the freezer yet. Truly I think it will be okay, because the sweet potatoes are cooked until they're kind of falling apart anyway. Obviously, don't add the yogurt or sour cream until right when you serve it if you use those.

    That's such a nice thing to do!

  3. What would you all think about freezing this? I want to make some for a friend whose baby is in the NICU, but I also want to give her the option of freezing the meal in the case of leftovers or too much food for that day (we're doing a meal train which sometimes results in lots of extras :).

    I'm unsure mainly for the sweet potato part since I know white potatoes don't generally freeze well.

  4. I just love lentil soup and this one sounds fabulous!

  5. Love your blog and this soup sounds delicious. The combo of it all sounds very pleasing and I've been wanting to do lentils but not a traditional lentil soup. Gonna try it!

  6. Hi Anne, and welcome! I love Christine, just wish I got to see her more often.

  7. Looks a really tasty soup.
    I am a school friend of Christine Cooks
    Anne

  8. Thanks Maria and Cathy!

    Sara, I buy that TJ's ginger when I'm visiting my brother in California. In Salt Lake I buy Spice World ground ginger that doesn't have sugar. I think the juice would work, but I wouldn't saute it with the onions, just add to the soup.

  9. Looks amazing. I love the idea of starting parts of soups destined for the crock pot in a skillet. Taking the time to brown ingredients in a skillet really helps to make sure you can get the most of your crock pot recipe.

  10. Kalyn,

    This soup sounds wonderful, I've been reading your blog for over a year and you certainly send out winners.

    TJ's brand of Crush Ginger was the only one that I could find that didn't have sugar added and it's been discontinued at the Albuquerque stores. Are you able to purchase it in SLC?

    Would Ginger Juice from The Ginger People work as well or would fresh ginger be the best substitute?

    Thanks, Sara

  11. first time here, and it looks like you have a great site! I'm a soup-addict too, and since my sister-in-law is coming over for a day of sewing, and the snow is flying, I think I'm stickin' this in the crockpot for lunch, considering i think i have all the ingredients on hand…..awesome! thanks for sharing!
    cathy b. @ brightbakes

  12. Again, I love the new look! I could use a bowl of this soup today too!

  13. Glad people are liking the sound of this. Thanks for the nice feedback on the new look of the blog too.

    I wouldn't recommend using dried ginger powder as a substitute for the ginger in this recipe. The flavor of dried ginger is very different and much stronger. If you don't want to buy a jar of ginger like I used, just buy a small piece of fresh ginger root and chop or grate it.

  14. I like the header for the blog – very elegant! the soup sounds delicious – I have a great recipe for lentils and coconut milk soup but it's by a chef of a famous local fancy spa-hotel and has way too many ingredients.
    I have at home everything that is in your recipe so I might make it this week instead of the pea & leek soup I was planning on making.
    Thanks for the recipe!

  15. Hi Kalyn, thanks for putting a twist on my recipe for this soup. I can't wait to try your crockpot version, such a great idea for the winter. Love your new blog look!

  16. Hmm… I know next to nothing about cooking… would I add more or less if using dried powdered ginger? (whatever comes in the one with the other spice bottles)

  17. First of all I love the new layout Kalyn! It looks soooo good.

    Second of all – YUM. I am an addict of anything that involves thai curry and when you throw in sweet potatoes as well? I'm basically in heaven.

  18. YUUUM! Lentils and coconut milk… sounds incredible and perfect for the cold winter!

  19. Welcome! Hope you'll enjoy the recipes.

  20. This sounds delicious! Just found your blog and really like it. I'm always looking for healthy recipes, and you have some great sounding ones on your blog.