Thai Red Curry Sweet Potato and Lentil Soup
Indulge in the warmth of Thai Red Curry Sweet Potato and Lentil Soup, a vibrant dish that perfectly balances sweet, spicy, and savory flavors. This creamy soup combines tender sweet potatoes and protein-packed lentils in a rich, coconut-infused broth, making it an ideal choice for chilly days or cozy gatherings. With minimal preparation time and easy steps, you’ll create a comforting meal that delights every palate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups diced)
- 1 cup red lentils (rinsed)
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 3 tbsp Thai red curry paste (adjust to taste)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
Instructions
- In a large pot over medium heat, add a splash of oil. Sauté chopped onion and minced garlic until fragrant and golden, about 3 minutes.
- Stir in the diced sweet potatoes and red curry paste; cook for 5 minutes until well-coated.
- Add rinsed lentils to the pot, stirring well.
- Pour in the coconut milk and vegetable broth, stirring gently. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes until sweet potatoes are tender and lentils are cooked through.
- Blend the soup with an immersion blender or transfer to a regular blender for a smooth texture while keeping some chunks. Serve warm with fresh cilantro or lime juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added nutrition, feel free to include spinach or carrots. Adjust the spice levels by varying the amount of red curry paste or adding chili flakes.