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Curried Sweet Potato and Lentil Soup with Green Apple

When it comes to soup I’m a fan of just about every one that you could think of. From Tuscan Bean to Carrot Turmeric and Broccoli Arugula, every flavor and shade of the rainbow has found its way into my SOUP Cleanse recipe line up, including this Curried Sweet Potato with Lentils and Apple. The combination may sound a bit more exotic then usual, but the flavors go together so perfectly. I love that you get a pop of acid from green apple and the finishing touch of lime and the herbiness of cilantro, and that delicious richness from lentils cooked in coconut milk. It’s a perfect winter dinner soup and the leftovers are even better.


2 tsp. organic curry powder
1 tsp. Herbamare or sea salt
2 T. olive oil or coconut oil
1 onions, diced
2 inches fresh ginger, peeled and roughly chopped
1 green apple, peeled, cored and diced
4 garlic cloves, chopped
1/3 cup cilantro, roughly chopped
2 sweet potatoes, cut into cubes
1 cup red lentils
5 cups organic vegetable broth
1 1/2 cups coconut milk (like So Delicious Culinary Coconut Milk)
juice of 1 lime
toasted cashews, optional garnish
fresh cilantro, finely chopped


Heat a large stock/soup pot over medium heat, add the curry powder and toast for about 1 minute in bottom of the pot. The color will darken slightly and become fragrant. Add the oil along with the onions, apple, garlic, ginger, sea salt or Herbamare and cilantro. Saute for 5 mins, stirring frequently, then add the sweet potatoes, lentils, veggie broth and coconut milk, bring to low rolling boil then cover with lid and reduce heat to low. Simmer for 20 minutes, then check sweet potatoes with a fork to see if fork tender, and lentil should be softened.

Carefully transfer to a blender and blend until smooth or you could also use an immersion blender in the pot. Add the fresh lime juice, stir and check seasoning. I like to garnish this soup with fresh cilantro and toasted cashews for crunch.



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