Sweet potato & lentil soup

Sweet potato & lentil soup

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(164 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)

SimoneJalabert's picture

Delicious. No need to grate vegetables.

CorinneV's picture

Great tummy warmer on a cold day. Halved the recipe. Skipped the milk, added only 400 ml of broth and added about 1dl of cream just after pureeing. Put 1 carrot and a handfull of kale in, too. Lovely thick soup.

debandlola's picture

This is really tasty soup and makes a good amount. The grating did seem a pain, but was perhaps worth it. After reading other comments I only added the juice of half a lime. This really contributed to the overall flavour, but I think it was enough.

shechapter127's picture

My three star rating is down to my own personal taste - I don't like sweet potato. But the smell of the garlic, apple and onion cooking was mouth watering. I'll be experimenting with this mixture.

emmamoss's picture

This is full of flavour, had it for dinner tonight as suggested by the BBC good food diet advice. Good with some sour dough bread. The only comment is that it is a little watery.

kirstienic's picture

Delicious. Lovely texture and generous portions. I followed the recipe exactly except I didn't bother grating anything, just chopped it fairly small (it gets blended anyway so all you need to do is ensure the potato is cooked until soft).

juliec101's picture

Worst recipe ever! Unless you enjoy standing grating vegetables for hours. Be careful of 'toasting' the spices. Likely to give you black soup!

petergrundy's picture

Why did you do this recipe in the first place, when it clearly instructs you to grate the vegetables. Open a tin next time!

NickyCWilliamson's picture

Very good. Will definitely be making this again, but without the grating.

sweetrebel's picture

First time made soup from sweet potato, fantastic texture and easy quick to make it.Sweet dishes not my favorite, but wanted to experiment this recipe due to different comments and high rated.
No need to grate everything if you will blend it all anyway, potato can be used 500 g., 800 g too much. Lemon/lime juice add just before serving the soup with chopped coriander on top, add chili flakes if like little spicy but not hot. Chili and lemon juice breaks sweetness and adds more flavor. Loved it. Bon Appetite

mrmaster's picture

Terrible, just terrible............ OK, I didn't have lime, I used chicken stock, I didn't have corriander storks, other than that I followed the recipe to the letter which produced a very dull and slightly sweet soup. I made a double quantity too because of the high ratings............. I want my money back! :)

KcPrincess's picture

I've made a few soups using recipes from this site, but this was by far my favourite!! Definitely no need to grate everything!! (I won't be doing that again!!) I did forget to add the lime juice at the end but it was delicious so don't think I'd use it next time either!

poliachi's picture

Lovely soup easy to freeze

chocolatespiders's picture

This is absolutely amazing.. I didn't add the oil and used half sweet potato and half butternut squash - It is perfect for something comforting. Nice served with a pitta bread or crusty roll. Now a firm fav!

Murfy's picture

I think it should be called coconut curry soup though, as that's what it tastes of.

queeniemay's picture

My absolutely favorite soup now! Creamy thick and spicy but not too spicy. Garnish it in the bowls with a swirl of natural yogurt and sprinkling of coriander leaves.

osmianannya's picture

This is a brilliant recipe! xx

johncolman's picture

My kids really loved this , and it was filling , I gave it to them with fresh bread , I make myself. I will reduce the amount of coriander next time.

greenjade6's picture

Absolutely love this soup. I didn't have quite enough sweet potato, so used half a butternut squash too. It was delicious - will definitely make again. I can recommend this for making in the slow cooker. It took approximately 2 hours on high.


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