✦ COZY SEASON RECIPE ✦

Hearty Sweet Potato Coconut Curry Soup

Gluten-free · Dairy-free · Vegan · Anti-inflammatory

Serves: 6–8 · Prep: 10 min · Cook: 30 min · Total: 40 min

SARA’S NOTE

This is the soup I make when the weather turns and my body is craving something warm, grounding, and deeply nourishing. It comes together in under 40 minutes, uses simple pantry ingredients, and somehow tastes like you spent all afternoon in the kitchen. I’ve added a can of lentils to boost the protein and make it even heartier, which means it genuinely keeps you full and energized for hours. The coconut milk makes it silky and rich without any heaviness, and the turmeric and curry give it the most beautiful golden colour. Make a big batch and thank yourself all week. 🌿

INGREDIENTS

🍠 VEGETABLES

• 2 medium Sweet potatoes, peeled and cubed

• 3 medium Carrots, peeled and cubed

• 1 medium Onion, diced

• 2 cloves Garlic, minced

🥛 LIQUIDS

• 1 cup Full-fat coconut milk

• 4 cups Water (or vegetable stock for extra depth)
  

🫘 PROTEIN BOOST

• 1 can (400g) Green or brown lentils, drained and rinsed

🌿 SPICES & OIL

• 1 tbsp Cold-pressed olive oil

• ½ tsp Curry powder

• ½ tsp Turmeric

• to taste Salt and pepper

METHOD

1. Heat olive oil in a medium pot over medium heat. Add the diced onion and minced garlic, and sauté for about 1 minute until fragrant and golden.

2. Add the sweet potatoes and carrots, followed by the curry powder and turmeric. Stir well to coat everything in the spices and cook for another 2 minutes.

3. Pour in the water or stock and add the drained lentils, ensuring everything is fully submerged. Stir gently to combine. Add a little more liquid if needed.

4. Increase the heat to medium-high and bring to a boil. Once boiling, reduce to medium and keep the lid slightly ajar. Cook until the vegetables are completely tender and easily pierced with a fork, about 20–25 minutes.

5. Turn off the heat and let the soup cool for 5 minutes. Use an immersion blender to purée until smooth and velvety. A potato masher works too if you’d like a chunkier texture.

6. Stir in the coconut milk until fully combined. Season generously with salt and pepper.

7. If the soup feels too thick, add water or stock ½ cup at a time until you reach your perfect consistency. Taste and adjust spices as needed.

8. Serve hot, topped with a drizzle of coconut milk, a pinch of extra turmeric, or fresh herbs if you have them on hand. Enjoy slowly. ✨

🌿 WHY THIS BOWL NOURISHES YOU

Sweet potatoes and carrots are rich in beta-carotene, a powerful antioxidant that supports eye health, skin health, and your immune system. The lentils add a beautiful boost of plant-based protein and iron, making this soup genuinely satisfying and nourishing rather than just a light starter. Turmeric is one of nature’s most studied anti-inflammatory ingredients, and coconut milk adds healthy fats that help your body absorb all those beautiful fat-soluble nutrients. This soup keeps well in the fridge for up to 4 days and freezes beautifully.