Sweet potato & lentil soup

Sweet potato & lentil soup

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(166 ratings)

Prep: 10 mins Cook: 25 mins


Serves 6

Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal287
  • fat8g
  • saturates2g
  • carbs49g
  • sugars17g
  • fibre6g
  • protein9g
  • salt0.71g
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  • 2 tsp medium curry powder
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, grated



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 eating apple, peeled, cored and grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 3 garlic cloves, crushed
  • 20g pack coriander, stalks chopped
  • thumb-size piece fresh root ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 800g sweet potatoes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1.2l vegetable stock
  • 100g red lentils
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • juice 1 lime



    The same shape, but smaller than…


  1. Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.

  2. Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

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Comments (148)

nikkinoodle40's picture

Nice thick filling soup

mirjambrady's picture

Fantastic soup! But it took a LOT longer than 10 mins to prepare - also makes more than 6 servings, but that's not a problem :-)

RoseOfTheWest's picture

This recipe is absolutely amazing! It's quite easy to make, but it took me almost two hours to prepare and cook instead of 35 minutes. I have no idea how people can do the prep in 10 minutes.

kochamkurcia's picture

I don't know.. There was something tasty about the soup but its aftertaste is so weird. Won't make it again unfortunately

stonking's picture

Fab soup. I put slices of ginger in whole then take them out before blending because sometimes it's too tough and goes lumpy. I also use coconut milk instead of regular milk. Recipe makes loads and it freezes perfectly

heidchef's picture

A lovely warming soup and so nutritious! No grating required, I just chopped fairly small and blitzed it with a hand blender. From a personal point of view, I'd use a mild curry powder next time to make it more child friendly - and it definitely benefits from a good squeeze of lime. I also used a Granny Smith apple so as not to make it too sweet.

kfurber's picture

There's a reason this soup has so many positive ratings, it's really good. I was pleasantly surprised yesterday at how tasty the flavour was and hw filling the soup was. Was popular with all the family, will make again.

karicketts's picture

Tasted wonderful. Rich and satisfying. I did go down the grating route and while it was a bit of a job, the end result was worth it. I used lemon juice instead of lime and it seemed to do no harm.

beckythrelly's picture

Highly recommend this soup, it was delicious!

trevor16's picture

Absolutely delicious. It was too sweet for my partner but I loved it. Will be making regularly

dollydream's picture

Lovely, warming. tasty soup. My husband and I loved it. Will make this again soon.
I will use apple in other soups. You don't need to grate the veg and apple - just chop them up.

Squidge180's picture

Followed the recipe and it was delicious, one of the best soups I have made. Took to work for lunch every day last week. Will certainly be making again.

leigh-anne1977's picture

Just made this. I used corriander leaves (I threw the storks out so I could freeze earlier in the month). Taste is very like carrot and corriander which is an easier soup to make although the lentils give it added protein and the sweet potato gives a better texture than that of car. & corr. I will defo make this again.

abi_ponnampalam's picture

Lovely soup, disappeared in minutes although thought I had made enough to take to work tomorrow! Didnt have any coriander, was still lovely. Will be making this again.

Chef de Circos's picture

One of the only recipes where I've found lime to be a welcome addition, it really shines through in this soup.

I kinda messed up the consistency of the soup and it turned into a curry, but that didn't affect my enjoyment of it.

canterburybelle's picture

I followed the recipe to the letter, apart from the amount of oil, and found the soup way too sweet. I usually like sweetness in savoury foods, so that's saying something! The base ingredients gave a lot of flavour, so I might try replacing the sweet potatoes with carrot.

ShazzaTheOne's picture

Lovely soup, and a clever recipe. A small serve was very filling. I used a sweet Fijian curry powder, a desertspoon of powdered coconut cream instead of milk, and added a few pinches of dried red chillis and a little cayene pepper. It didn't need lime juice.

Grating everything was no trouble with a good quality mandolin slicer/grater. Grating was a better technique than boiling everything to a sludge. Sticking to the recipe instructions, I didn't overcook the grated ingredients so the soup retained some appealing texture after whizzing the stick blender through it. Nice result!

iammart's picture

Delicious and warming. I just diced all the veg and it made a smooth soup blended, and I used a Bramley instead of a sweet apple, half a lime's juice, and some fresh thyme instead of coriander. We got 8 lunch sized portions to serve with bread.

Jane George 1's picture

Very easy to make and it went down extremely well with the St Brendan's Science Soup Dragon Club!


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