Golden Turmeric Lentil and Sweet Potato Soup
Golden turmeric lentil and sweet potato soup with coconut, ginger, and lime. A creamy, nourishing vegan winter soup that’s comforting and full of flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 1 tsp ground ginger
- 1 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 pinch cinnamon
- 1 medium sweet potato peeled and cubed
- 1 cup dried red lentils
- 4 cups vegetable broth (I like better than bouillon no-chicken broth)
- 1 13.5-oz can full-fat coconut milk
- Fresh lime juice to taste
- salt and pepper to taste
- fresh cilantro chopped
- sour cream or yogurt optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, until soft and translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the ginger, turmeric, cumin, coriander, paprika, and cinnamon. Stir well and let the spices bloom in the oil for another 30 seconds.
- Add the diced sweet potatoes, red lentils, and vegetable broth. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, until the sweet potatoes are tender and the lentils have completely broken down.
- Stir in the coconut milk, lime juice. Taste and add salt and pepper and/or adjust seasoning as needed.
- Serve warm, topped with fresh cilantro and sour cream.