This Cozy Coconut Sweet Potato Lentil Soup is the ultimate bowl of comfort. It’s rich, hearty, and layered with flavors from creamy coconut milk, warming spices, and the natural sweetness of sweet potatoes. The red lentils melt into the soup, creating a thick and nourishing texture that feels like a hug in a bowl. It’s perfect for chilly nights or any time I need something wholesome and satisfying.
Why You’ll Love This Recipe
I love this recipe because it checks all the boxes—comforting, healthy, filling, and easy to make. It’s naturally vegan and gluten-free, but still packed with flavor and protein thanks to the lentils and coconut milk. Plus, it’s made in one pot, which means less mess and more cozy time. The spices are warming without being overwhelming, and the creamy texture makes each spoonful irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a little heat)
I heat the olive oil in a large pot over medium heat. Once hot, I sauté the onion until soft and translucent, about 5 minutes.
I add the garlic and ginger and stir for another minute until fragrant.
I sprinkle in the cumin, turmeric, cinnamon, paprika, and cayenne (if using), and cook for about 30 seconds to toast the spices.
I stir in the sweet potatoes, red lentils, diced tomatoes (with juices), coconut milk, and vegetable broth. I mix everything well and bring it to a boil.
I reduce the heat to a simmer, cover the pot, and let it cook for about 25–30 minutes, or until the sweet potatoes and lentils are tender.
I taste and season with salt, pepper, and lime juice if using.
For a creamier texture, I use an immersion blender to partially blend the soup right in the pot, or I leave it chunky—it’s delicious either way.
I serve it hot, garnished with fresh cilantro or parsley.
Servings and timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
I sometimes add a handful of chopped spinach or kale toward the end for extra greens.
For a slightly smoky flavor, I swap the paprika for smoked paprika.
I love making this with carrots in addition to sweet potatoes for more natural sweetness.
If I want a protein boost, I stir in cooked chickpeas at the end.
To make it spicier, I add more cayenne or a diced chili pepper while sautéing the onion.
Storage/Reheating
I let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. To reheat, I warm it on the stovetop over medium heat until hot, stirring occasionally. If it thickens too much in the fridge, I just add a splash of water or broth while reheating.
FAQs
What type of lentils should I use for this soup?
I use red lentils because they cook quickly and break down beautifully, giving the soup a creamy texture without needing to blend everything.
Can I use canned sweet potatoes instead of fresh?
I prefer fresh sweet potatoes for better texture, but canned can work in a pinch—just add them later in the cooking process since they’re already soft.
Is this soup freezer-friendly?
Yes, I freeze it in individual portions for up to three months. It reheats well and still tastes amazing after thawing.
How do I make it less spicy?
To make it milder, I skip the cayenne pepper and reduce the amount of ginger. It still has great flavor without the heat.
Can I make this in a slow cooker?
Yes, I can. I add all the ingredients to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the lentils and sweet potatoes are tender.
Conclusion
This Cozy Coconut Sweet Potato Lentil Soup is a must-make when I want something warm, flavorful, and nourishing. It’s simple to throw together, endlessly customizable, and makes for fantastic leftovers. Whether I’m curled up with a bowl on a cold day or meal prepping for the week, this recipe always delivers comforting, wholesome goodness.
A rich, hearty, and comforting vegan soup made with red lentils, sweet potatoes, and creamy coconut milk, infused with warming spices for a nourishing meal.
