Thai Curry Sweet Potato and Lentil Soup


Winter is over, but soups can still live on. Especially if they are good hot and cold.


A couple of days ago, the night got extra chilly and I wanted something warm toast up my belly. I came across this recipe on Pinterest and couldn’t wait to try it. The vibrant colors immediately stuck out to me. I tweaked it a little to appeal more to my tastes.

2 tbsps olive oil
1 medium onion, diced
3 cloves garlic, sliced
1 tbsp ginger, juice included, peeled & grated
1 tbsp Thai green curry paste
1 medium sweet potato {500g}, peeled and diced into ½ inch cubes
2 medium carrots, peeled and diced
3 cups stock {veggie or chicken}
¾ cup dried green lentils
1 tbsp fish sauce
1 tbsp lime juice

After simmering:
1 can coconut milk (or coconut cream)
¼ tsp salt {or more; to taste}
1 tsp lime juice
1 tsp fish sauce
Croutons (optional)
Mint (optional)


To start, heat your oil ON LOW in a large pot. I prefer using my cast iron.

Add the onion and cook, stirring occasionally, until translucent and cooked through. Keep an eye on them so they don’t start to turn brown, you just want them cooked down. I made the mistake of accidentally burning some by not paying attention and having to start this process again. Once the onions are done, add the garlic and ginger, and cook for a minute until fragrant. Add the curry paste and cook until everything is coated and you can begin to smell the paste.


Add the sweet potato, carrots, stock, lentils, fish sauce and lime juice. Cover, bring to a boil, reduce heat, and simmer for 30 minutes, until lentils and sweet potato are cooked through.


Remove soup from heat. Using an immersion blender, puree the soup until smooth and creamy. Mine was unfortunately acting up, and puree as I might, I ended with a few chunks. Honestly, didn’t even care and hardly noticeable.


Once you have finished pureeing, place the soup back on the heat. Stir in the coconut milk. Add salt and additional lime juice and fish sauce to taste.


Scoop the soup out into bowls. Top with a small handful of croutons or bread chunks. Add some mint leaves for color. Eat, enjoy, repeat.



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