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Curry Lentil Sweet Potato Soup


  • 2 tbsp butter or margarine
  • 2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch chunks
  • 2 large stalks celery, cut into 1/4-inch pieces
  • 1 large onion (12 ounces), cut into 1/4-inch pieces
  • 1 garlic clove, minced
  • 1 tbsp curry powder
  • 1 tbsp grated, peeled fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • tsp ground red pepper (cayenne)
  • 3 ½ c vegetable broth
  • 1 package (16 ounces) dry lentils, rinsed and picked through
  • 6 c water
  • Yogurt, toasted coconut, lime wedges (optional)


  1. In 6-quart Dutch oven, melt butter over medium heat. Add the sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.

  2. To vegetables in Dutch oven, add broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.

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