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–+ servings

Sweet Potato Soup with Red Lentils and Chickpeas

A hearty and nutritious soup made with sweet potatoes, red lentils, and chickpeas, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: gluten-free, vegan
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes peeled and diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 stalk celery diced
Legumes
  • 1 cup red lentils rinsed
  • 1 can chickpeas drained and rinsed
Liquids
  • 4 cups vegetable broth or water
  • 1 cup coconut milk for creaminess
Spices
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
Garnish
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon lime juice optional

Method
 

Prepare the Vegetables
  1. In a large pot, heat a splash of oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened.
  2. Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
Cook the Soup
  1. Stir in the red lentils, vegetable broth, cumin, turmeric, and paprika. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils and sweet potatoes are tender.
  2. Add the chickpeas and coconut milk, and simmer for an additional 5 minutes.
Blend and Serve
  1. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
  2. Season with salt and pepper to taste. Serve hot, garnished with cilantro and a squeeze of lime juice if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 5gFiber: 12gSugar: 6g

Notes

This soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.

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