Sweet Potato and Red Lentil

Thai Curry Soup


3 cups (2 medium) sweet potatoes, peeled and roughly chunked

1 cup uncooked red lentils

1 cup peeled butternut squash, cut into chunks (or frozen)

1 cuo carrots, cut into slices

4 cups low sodium chicken broth

1 can (15oz) coconut milk

2-3 tbsp red curry paste (or more to taste)  *I like Thai Kitchen pastes

3-4 Kaffir Lime leaves - (optional but delicious)

juice of 2-3 juicy limes

sea salt to taste



In a good sized pot add sweet potatoes, squash, carrots, lentils, lime leaves and stock.  Bring to a simmer and cook until soft.  Remove lime leaves.

Add coconut milk and blend until smooth with an immersion blender. 

Add curry paste and salt to taste.  Thin with a little more stock if you prefer a thinner soup. 

serves 6

  • Pinterest - White Circle
  • Facebook - White Circle
  • Instagram - White Circle

© 2018 by The Edible Journey - ellensediblejourney@gmail.com 519 851-3266