This red lentil sweet potato soup is the perfect quick and healthy meal. Plus, being a one-pot recipe, it makes cleaning up after dinner a breeze! Packed with sweet potatoes, carrots, red lentils, and with a hint of apple, this soup is the perfect blend of sweet and savory flavors that are sure to become a staple recipe in your collection! Whether you’re meal prepping for the week or looking for a comforting dish to enjoy at the dinner table, this soup is an easy one-pot wonder that’s perfect for busy nights or lazy weekends.
Healthy Homemade Recipes to Try
- Simple Homemade Shepherd’s Pie – A classic, hearty dish that’s perfect for a comforting dinner.
- Fresh and Easy Restaurant Style Homemade Salsa – A quick and fresh appetizer that’s perfect for any gathering.
- The Best No-Fuss Butter Chicken Recipe – A flavorful and easy-to-make dish that’s perfect for a weeknight dinner.
- Quick & Healthy Chicken Stir Fry: Ready in 30 Minutes – A fast and healthy option for busy nights.
- Comfort in a Bowl: Hearty Slow Cooker Beef Stew – A delicious and filling stew that’s perfect for cold days.
- Easy Creamy Carrot Soup Recipe (Dairy Free!) – A smooth and creamy soup that’s both delicious and dairy-free.
- Best Pot Roast Recipe with Savory Japanese Sweet Potatoes – An easy pot roast recipe that makes for an unforgettable dinner
Jump to:
Why You’ll Love this Red Lentil Sweet Potato Soup
This red lentil sweet potato soup is the perfect blend of flavors, offering a satisfying blend of sweet potatoes, carrots, and a hint of apple, all enhanced by aromatic spices like cumin and ginger. It’s not only delicious but also incredibly versatile and easy to make, making it ideal for busy weeknights or lazy weekends. One of the best aspects of this soup is how well it lends itself to meal prep. You can easily double or triple the recipe and store it in the fridge or freezer for quick, nourishing meals anytime.
This soup’s hearty and comforting quality might just make it your new favorite among your go-to soup recipes. Featuring a veggie broth base, this soup is perfect for hosting vegan or vegetarian friends, ensuring everyone can enjoy a bowl. Whether you’re looking for a cozy dinner option or planning your meals for the week, this soup is a must-try. Be sure to bookmark it for the next time you’re craving something warm and comforting!
Ingredients You Need and Why
- Sweet potatoes – Add natural sweetness, and gives the soup a creamy texture.
- Carrots – Add a vibrant color and contribute to the soup’s sweetness.
- Apple – Gives the soup a subtle sweetness and the perfect hint of tartness.
- Onion – The onion gives a savory base flavor to the soup to perfectly complement the sweet notes.
- Red lentils – Red lentils are a great source of protein and fiber, and they cook quickly, making them a perfect addition to this sweet potato soup.
- butter
- salt
- fresh ginger
- black pepper
- cumin
- chili powder
- paprika
- vegetable broth
See recipe card for quantities.
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
Add the sweet potatoes, apple, onion, and carrots to the pot. Cook for about 10 minutes, stirring often, until they begin to soften.
- Stir in the red lentils, salt, ginger, black pepper, cumin, chili powder, and paprika. Add the vegetable broth to the pot, stirring to combine all the ingredients.
Increase to medium-high heat, and bring the soup to a boil. Once boiling, reduce the heat to medium-low and cover the pot. Allow the soup to simmer for about 30 minutes, or until the lentils and vegetables are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, if you don’t have an immersion blender, carefully transfer soup into a high-powered blender in batches and blend on high speed until smooth, then return it to the pot. Always follow your blender manufacturer’s instructions for blending hot liquids, and take care not to fill the blender too much to avoid spills.
If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
- Ladle the warm red lentil sweet potato soup into bowls. Serve the soup with a side of crusty sourdough bread or a simple salad for a complete and satisfying meal. Enjoy your delicious, homemade soup, perfect for a cozy meal at home.
Remember that image SEO is important: file names should reflect the recipe + step they represent. Only use alt text as a screen reader description. Do not use captions.
Hint: For an extra touch, garnish your soup with pumpkin seeds or a light drizzle of coconut milk for added creaminess.
Substitutions
- Vegetarian– Swap the butter for olive oil or coconut oil for a dairy-free, vegan option.
- Vegetable Broth – Try chicken broth or water with a vegetable bouillon cube for a different flavor.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy – Garnish with red pepper flakes or add a little more chili powder for a spicier version.
- Creamy Soup – After blending the soup, stir in a cup of coconut milk or heavy cream for a richer texture.
Equipment
- Large pot or Dutch Oven
- Immersion blender
- OR – High powered blender, or regular blender, if you do not have an immersion blender
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. Or freeze in a freezer safe container, labeled with the containers contents and the date made, for up to 3 months. To freeze, let the soup cool completely before transferring it to a freezer safe containers.
Top Tip
If you prefer a chunkier soup, blend only half of the mixture, leaving the rest as is, creating a delightful contrast between creamy and textured bites.
FAQ
Yes, you can use water, but the flavor won’t be as rich. If you don’t have broth on hand, consider adding a vegetable bouillon cube for extra flavor.
To make the soup creamier, simply add a cup of coconut milk or heavy cream towards the end of cooking.
Reheat the soup on the stovetop over medium heat, stirring occasionally, until it’s hot.
Vegetable stock and vegetable broth are similar but differ slightly in preparation and flavor. Vegetable stock is typically made by simmering vegetables and herbs in water for a longer time, resulting in a richer, more robust flavor. Whereas vegetable broth is usually seasoned and has a lighter taste. Both can be used interchangeably in this red lentil sweet potato soup recipe. Using vegetable stock will provide a deeper flavor, while broth will keep the taste lighter and more delicate.
More Delicious Recipes From Our Holistic House
Cozy One Pot Sweet Potato Red Lentil Apple Soup
Equipment
- Large pot, or Dutch Oven
- Immersion blender
- – OR – High powered blender, or regular blender, if you do not have an immersion blender
Ingredients
- ¼ cup butter
- 2 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 apple, peeled, cored, and chopped
- 1 onion, dice
- ¾ cup red lentils
- 1 teaspoon salt
- ½ teaspoon minced fresh ginger
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 4 cups vegetable broth
Instructions
- Begin by peeling and chopping the carrots and sweet potatoes into 1 inch cubes.
- Melt butter in a large pot or Dutch oven over medium heat.
- Add the sweet potatoes, apple, onion, and carrots to the pot. Cook for about 10 minutes, stirring often, until they begin to soften.
- Stir in the red lentils, salt, ginger, black pepper, cumin, chili powder, and paprika. Add the vegetable broth to the pot, stirring to combine all the ingredients.
- Increase to medium-high heat, and bring the soup to a boil. Once boiling, reduce the heat to medium-low and cover the pot. Allow the soup to simmer for about 30 minutes, or until the lentils and vegetables are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, if you don't have an immersion blender, carefully transfer soup into a high-powered blender in batches and blend on high speed until smooth, then return it to the pot. Always follow your blender manufacturer's instructions for blending hot liquids, and take care not to fill the blender too much to avoid spills.
- If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
- Ladle the warm red lentil sweet potato soup into bowls. Serve the soup with a side of crusty sourdough bread or a simple salad for a complete and satisfying meal. Enjoy your delicious, homemade soup, perfect for a cozy meal at home.
- For an extra touch, garnish your soup with pumpkin seeds or a light drizzle of coconut milk for added creaminess.
Notes
- Store the soup in an airtight container in the refrigerator for up to 4 days. Or freeze in a labeled freezer safe container for up to 3 months. To freeze, let the soup cool completely before transferring it to freezer bags or containers.
- If you prefer a chunkier soup, blend only half of the mixture, leaving the rest as is, creating a delightful contrast between creamy and textured bites.
Leave a Reply