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Wednesday, January 28, 2009

Curried Sweet Potato Soup

I love this soup because it is quick and easy to make, so delicious, and quite nutritious.  You will get plenty of fiber from the sweet potatoes, lentils, celery, and carrots, and plenty of minerals from the homemade chicken broth and celtic sea salt.


Now if you told me you had a delicious recipe for soup that called for curry and lentils, I would say, "No thanks!", but I saw this in a magazine and decided to try it.  I have made this soup many times now because it is SO good!  I encourage you to give it a try.

Curried Sweet Potato Soup

   Curried Sweet Potato Soup

1/2 cup onion, chopped

1/4 cup carrot, diced (about 1 carrot)

1/4 cup celery, diced (about 1 celery rib)

1 Tablespoon fresh ginger, minced

1 bay leaf

2 Tablespoons fat (you could use coconut oil, I typically use the chicken fat from my homemade broth)

1 1/2 cups sweet potato, peeled, cubed (usually 1 large sweet potato)

1 teaspoon curry powder

4 cups chicken broth (my recipe here)

1 can diced tomatoes (14 oz.)

1/4 cup brown lentils

1/4 cup chopped fresh cilantro

juice of 1/2 a lemon

salt to taste (celtic is best), probably about 1/2 teaspoon

plain yogurt or sour cream to garnish (sour cream is the tastiest!)


Heat a saucepan over medium heat, add fat and onions.  While the onions saute, you can dice the carrots--add to the pan.  Then dice the celery and add to the pan.  Peel and dice the sweet potato and add to the pan.  Peel and mince the ginger root (I suppose in a pinch you could use ginger powder.  I just buy a small root, peel the entire thing and then slice and throw in the food processor.  Whatever is more than 1 tablespoon, I freeze for the next time I make this soup.).  Add the ginger, curry, and salt; saute 1 minute.

Add diced tomatoes, chicken broth, and lentils; bring to a boil.  Reduce heat to medium and simmer, uncovered, until lentils and sweet potatoes are tender, 25 to 30 minutes.  Optional:  At this point, I mash it a bit with the potato masher to break up the pieces of sweet potato a bit and thicken the soup slightly.

Off heat, stir in 2 tablespoons cilantro and lemon juice.  Taste and adjust salt, if needed.  Serve with a garnish of sour cream and extra cilantro.


This recipe is part of Nourishing Soups and Stews Blog Carnival, hosted by The Nourishing Gourmet.  Check out the link to find many more great soup and stew recipes!


  1. Shannon,
    This looks sooo yummy! This will definitely be on our menu for next week. I've never used fresh ginger, I just didn't know what to do with that weird-looking root. LOL But maybe I'll try it!

  2. Hi Shannon,

    For some reason, I didn't get your email. But I will add you in, right now. :-) Sorry about that!

  3. [...] at All Things Health, shares a recipe for Curried Sweet Potato Soup, which contains not only sweet potatoes, and curry, but lentils and tomatoes for a filling sounding [...]

  4. Thanks so much, Kimi!

  5. Hey Shannon!
    I saw that you mentioned using the chicken fat from making stock on here. Would that be the fat that you skim off the top of the stock or are you referring to something else?

    I also wanted to thank you for the tip about using baking soda instead of lemon juice for white beans on my blog- I had never heard that. Is it the same amout (I think about 2T) of soda as juice?

  6. Kierlee,

    Yes, the chicken fat that forms on top of the chicken broth after it has been chilled. It is the frugal in me and in NT chicken fat is listed as a healthy fat.

    You will want to click on the link that I included for the beans - http://www.westonaprice.org/foodfeatures/cooking-legumes.html

    It will explain the right soak for the different type of beans and includes a chart.

  7. This looks great, and we have always have all those ingredients on hand. For some reason I never think to do curry with sweet potatoes -- not sure why. But I will have to try this soon!

  8. [...] Curried sweet potato soup (using sprouted lentils) [...]

  9. [...] used them to make this Curried Sweet Potato Soup.  Since sprouts are pretty tender, I just added them in close to the end.  I also didn’t [...]