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Creamy Vegan Sweet Potato Lentil Soup

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Gluten free, vegan sweet potato and lentil soup is a healthy and tasty meal that will satisfy both your hunger and your tastebuds. This delicious vegetable soup is smooth and filling as well as simple to make. Sweet potato and lentil soup comes out creamy, savory, and decadent thanks to ingredients that not only taste amazing, but are nourishing for your body as well.

A Bowl of Sweet Potato Lentil Soup with a Slice of Crusty Bread

Soups have been enjoyed for thousands of years because they are easy to make and incredibly nutritious. Whether you enjoy a simple broth with vegetables or a heartier stew, they provide the ultimate comfort food experience. This roasted vegetable soup made with sweet potatoes and lentils is at the top of the list!

Make sure to check more ideas for vegan comfort food recipes made with simple pantry and freezer ingredients.

Just like in my Vegan Roasted Carrot Soup With Lentils, you’ll start with roasted vegetables. You’ll also be using the sweet and slightly nutty lentil for flavor, texture, and protein. Lentil soups have become very popular because they are not only healthy, but pair well with so many other rich flavors.

This healthy vegan sweet potato lentil soup is no exception. The roasted vegetables add sweetness and the spices will bring to mind exotic locations from across the world. 

Closeup of a Bowl of Sweet Potato Soup with Red Lentils

Healthy Vegan Sweet Potato Lentil Soup

This vegan sweet potato lentil soup contains a showcase of health boosting ingredients combined with savory and decadent flavors that will have you making it again and again. 

Sweet Potato Lentil Soup in a Pot with a Spoon

Sweet Potatoes

Minerals, vitamins, and fiber abound in sweet potatoes. They are not only lovely, delicious additions to your meals, but they bring are a nutritiously dense ingredient as well. They contain beta-carotene and provide you with much needed Vitamin A in addition to many others.

Red Lentils

Lentils are made up of more than 25% protein and great for getting in your B vitamins, magnesium, and potassium. 

They’re also rich in polyphenols, which may actually help balance blood sugar and contain strong anti-oxidant and anti-inflammatory properties (source).

Raw Red Lentils in a Bowl with a Wooden Spoon

Onions & Garlic

Onions and garlic are a culinary match made in heaven. Their flavors blend well together and they are often found paired in recipes. 

Those who eat them regularly not only enjoy their pungent aroma and depth of flavor, but also their immune boosting and health supporting benefits. They fight infection and may even help reduce heart disease and fight cancer (source).

How To Make Sweet Potato Lentil Soup

It’s incredibly simple to make sweet potato lentil soup and you can enjoy it for dinner tonight, if you’d like!

Roast The Vegetables

The first step is to roast your vegetables. Simply mix your sweet potatoes, onions, and [unpeeled, crushed] garlic with the spices and roast. This releases their natural sweetness, deepens the flavors of the spices, and gives you a smoky hint to the soup that really makes it stand out.

(Psst…this is the same technique used in my Sweet Potato Noodle Salad with Chickpeas and Rocket recipe as well as in this delicious savory vegan sweet potato casserole, which you’ll also love!).

Roasted Sweet Potatoes and Onions in a Baking Dish

Cook The Lentils

While your vegetables are roasting, you can get your lentils cooking. Check the package for directions or simply add them to water, bring to a boil, and simmer for 15 minutes until they are cooked.

Blend The Ingredients

This soup is thicker and the way you get there is using your food processor to combine the lentils and roasted vegetable with broth and coconut milk.

Roasted Sweet Potatoes with Coconut Milk in a Blender Before and After Blending

Garnish & Serve

Top with a little extra coconut milk and micro greens for some added color and flavor. You can serve this with your favorite crusty bread for dipping…mmm. Pair it with a vegan quiche or a vegan pot pie for a delicious and festive meal.

Garnishing Sweet Potato Lentil Soup with Coconut Milk and Microgreens

Cook’s Tips

  • You can store this soup for up to 4 days in the fridge
  • This soup is perfect for meal prep. It freezes well and maintains its consistency once reheated. Freeze it for up to 3 months in freezer bags and reheat on the stove or in the microwave.
  • Use leftover roasted sweet potatoes and leftover cooked lentils for this soup for a quick and nutritious meal. Just throw the spices in the blender if the sweet potatoes were roasted without them.
  • Serve the soup with crusty bread or pair it with a vegan quiche , vegan casserole or a vegan pot pie for a delicious and festive meal.

Hands Holding a Bowl of Vegan Sweet Potato Soup

Recipe Variations

  • Blend the cooked lentils together with the roasted sweet potatoes for extra silky consistency.
  • You can use pumpkin or squash instead of sweet potatoes for this recipe.
  • Use other types of lentils or grains like quinoa, millet, couscous, bulgur or buckwheat in place of red lentils for this soup.
  • Vegan yogurt can be used in place of coconut milk for garnishing.

If you enjoyed this soup, I would really appreciate you giving it a 5-star rating! I’m always happy to receive your feedback!

 
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5 from 8 votes

Creamy Sweet Potato Lentil Soup

Gluten free, vegan sweet potato and lentil soup is a healthy and tasty meal that will satisfy both your hunger and your tastebuds. Sweet potato and lentil soup comes out creamy, savory, and decadent thanks to ingredients that not only taste amazing, but are nourishing for your body as well.
Course Soup
Cuisine Middle Eastern
Keyword blended soup, one pot vegan soup, Sweet Potato Lentil Soup, sweet potato soup
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 214kcal
$5

Ingredients

  • 2-3 medium-sized sweet potatoes peeled and diced
  • 1 yellow onion cut into wedges
  • 4 cloves garlic unpeeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • one 14 oz can coconut milk 2 tablespoons reserved for garnishing
  • 3-4 cups vegetable broth/water depending on how thick you want the soup to be
  • ½ cup red lentils
  • Salt and pepper to taste
  • Micro greens to garnish
  • Crusty bread to serve optional

Instructions

  • Preheat the oven to 200 °C or 400 °F. Place the sweet potatoes, onion and unpeeled garlic cloves, smashed with a back of a knife, on a baking tray with the olive oil, cinnamon, paprika, cumin and dried coriander. Mix well and bake in oven for about 15 minutes, until golden brown.
  • In the meantime, boil red lentils in a medium saucepan. Bring them to a boil, cover and cook for about 15 minutes or use the instructions on the package.
  • Transfer the roasted vegetables to a bowl of a food processor, add coconut milk, vegetable broth or water and blend until smooth.
  • Transfer to a pot, add lentils and let it cook through over medium heat for about 5 more minutes. Season with salt and black pepper to taste. Garnish with coconut milk/yogurt and micro greens. Serve with crusty bread (optional). Enjoy!

Notes

Cook’s Tips

  • You can store this soup for up to 4 days in the fridge
  • This soup is perfect for meal prep. It freezes well and maintains its consistency once reheated. Freeze it for up to 3 months in freezer bags and reheat on the stove or in the microwave.
  • Use leftover roasted sweet potatoes and leftover cooked lentils for this soup for a quick and nutritious meal. Just throw the spices in the blender if the sweet potatoes were roasted without them.
  • Serve the soup with crusty bread or pair it with a vegan quiche or a vegan pot pie for a delicious and festive meal.

Recipe Variations

  • Blend the cooked lentils together with the roasted sweet potatoes for extra silky consistency.
  • You can use pumpkin or squash instead of sweet potatoes for this recipe.
  • Use other types of lentils or grains like quinoa, millet, couscous, bulgur or buckwheat in place of red lentils for this soup.
  • Vegan yogurt can be used in place of coconut milk for garnishing.

Nutrition

Calories: 214kcal | Carbohydrates: 30g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 486mg | Fiber: 9g | Sugar: 4g | Vitamin A: 9283IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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