I absolutely love this sweet potato and lentil soup. It’s rich and creamy with a naturally sweet, slightly earthy flavour. Good news is it’s super easy to make and packed with vitamins, minerals, antioxidants, fibre, healthy fats and plant-based protein, too!
It All Starts with Good Ingredients
Sweet potatoes are rich in fibre and vitamins & minerals such as vitamin A, C and potassium, as well as disease-fighting antioxidants. Studies suggest that sweet potato consumption may have anti-cancer, anti-aging and anti-inflammatory benefits, and even support blood sugar regulation and healthy weight loss.
Lentils have a slightly nutty, earthy flavour and are rich in protein and both soluble and insoluble fibre. They are a great source of essential minerals including magnesium, folate and iron. Studies suggest that lentil consumption can help to stabilize blood sugar, reduce cholesterol levels, and improve digestive and possibly even cardiovascular health.
Ginger provides a little spicy kick alongside big benefits for gut & body health. It has been widely used for centuries because of its anti-inflammatory, anti-nausea, analgesic & pro-digestive effects. Research also suggests that consumption can boost immunity and reduce the risk of obesity, diabetes, stroke and heart disease.
The Organika Health bone broth powder is optional, but provides the benefits of bone broth collagen (click here for more info on gut health and collagen) without any muss or fuss! If you prefer to use your own bone broth or vegetable stock, use in place of the water and powder.
Sweet Potato & Lentil Soup Recipe
Ingredients for 4 servings:
1 Tbsp avocado oil
3/4 cup diced white onion
2 teaspoons fresh minced garlic
2 1/2 cups water
1 can organic full-fat coconut milk
1 cup sweet potato purée (canned or the flesh from a pre-baked sweet potato)
1 cup dried red lentils
3 Tbsp Organika chicken bone broth powder (omit for vegan)
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp sea salt
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 Tbsp grated fresh ginger
juice from 1/2 lemon
Heat oil in a large pot over medium-high heat and swirl to coat.
Add onion and garlic and sauté until they start to brown and soften, about 5 minutes.
Stir in water, coconut milk, sweet potato, lentils, bone broth powder (if using), turmeric, cumin, salt, coriander, cayenne, and black pepper.
Bring to a gentle boil, then reduce heat, cover, and allow to simmer until lentils have softened, approximately 10 to 12 minutes.
Pour into blender container and blend until smooth.
Return to pot and heat further as needed. Stir-in ginger and lemon juice.
Serve with toppings as desired. Enjoy!
Sweet Potato & Lentil Soup can be stored in an airtight container in the fridge for up to a week or frozen for a couple months.