A House // Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils

Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils {Katie at the Kitchen Door}

This post was supposed to be a cocktail. Something springlike and sparkling because we just bought a house. And, well, it’s worth celebrating. The problem is it’s 45° and raining, I’m leaving on another 10-day trip to Latin America in 36 hours, and the idea of packing and moving and fixing all of the things in the house that need fixing has my brain in overdrive. Don’t get me wrong – I’m excited and I know this is a huge milestone – it’s just all a little overwhelming right now. So a cocktail, however springlike and celebratory, is not what I needed today. What I needed was something comforting, energizing, nourishing, and whole. Something to warm me up and keep me focused. Like this soup.

Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils {Katie at the Kitchen Door}

Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils {Katie at the Kitchen Door}

This soup, which is lightly adapted from Sprouted Kitchen Bowl + Spoon, is healthy soul food  (because another thing I need right now is to be especially careful about what I put in my body). It’s based on a mixture of gently spiced sweet potatoes and coconut milk, served with a few spoonfuls of crisped black lentils to give it more staying power. I followed the original recipe fairly closely, only adding the step of roasting the sweet potatoes for a bit more sweetness and depth, and serving the whole thing over a bowl of brown rice for extra body. The flavors in this are balanced just right – I often find vegetable purees too spicy or too one-dimensional, but this uses a good amount of fresh ginger, and just a touch of turmeric and curry powder. You can taste the coconut but it doesn’t overwhelm the other flavors, and the soup has a good body. It’s a keeper. And despite the fact that it’s the first day of June and Sweet Potato Soup sounds like something you should make in October, it’s exactly what I want to eat right now.

Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils {Katie at the Kitchen Door}

Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils {Katie at the Kitchen Door}

I promise I’ll tell you all about the house soon. In fact, you might even get tired of hearing about it, given that we’re planning on remodeling practically everything, and I’m sure I’ll be coming here to share our victories and challenges. And maybe later this summer – once we have some furniture and a place to enjoy a cocktail – we’ll get to that festive, sparkling drink.

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Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils {Katie at the Kitchen Door}

Sweet Potato and Coconut Milk with Brown Rice and Lentils

Slightly adapted from Sprouted Kitchen Bowl + Spoon. Serves 6.

  • 2-3 large sweet potatoes, peeled and cut into 1/4 inch thick slices
  • 2 TBS olive oil
  • sea salt and pepper to taste
  • 3 TBS coconut oil, divided
  • 1 large yellow onion, peeled and diced
  • 1 tsp ground turmeric
  • 1 TBS curry powder
  • 2 TBS freshly grated ginger (from a 1 inch piece of ginger)
  • 4 c. vegetable or chicken broth
  • 3/4 c. orange juice
  • 1 c. coconut milk
  • 2 large shallots, peeled and minced
  • 1 1/2 c. cooked black lentils
  • 3 c. cooked brown rice
  • yogurt, for serving
  • fresh minced cilantro, for serving
  1. Preheat the oven to 400°F. Toss the sweet potatoes with the olive oil, salt, and pepper and spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside.
  2. Melt 2 TBS of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the turmeric, curry powder, and ginger and saute until fragrant, 2 minutes more. Add the roasted sweet potato and broth and bring to a boil, then reduce heat to a simmer. Simmer for 2o minutes, then remove from heat and carefully transfer to a blender. Add the orange juice and coconut milk and blend until very smooth. Season to taste with salt and pepper. Set soup aside.
  3. In a small frying pan, melt the remaining 1 TBS of coconut oil over medium heat. Add the shallots and saute until translucent, about 2 minutes. Add the cooked lentils and saute until crispy, another 2 minutes. Remove from the heat.
  4. Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils, yogurt, and cilantro.

 

28 thoughts on “A House // Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils

  1. Thanks for the wonderful-looking recipe. Best wishes on your new home. An adventure in the making.

  2. Just made this…absolutely delicious. You need three large sweet potatoes if you like a thicker soup or perhaps a little less stock if using just two.

  3. I love sweet potatoes,lentils, rice and all the spices. If it was not 113F right now i would cook it today.

  4. I just tried the recipe and I liked it. I made a change with using quinoa but very filling. The next time i make this, I won’t roast the sweet potatoes because it too long to make the dish.

    • Glad you liked it! If you make it without roasting the sweet potatoes first, let us know how it affects the flavor

  5. I’ve made this dish so many times now. I loooove it! I use black beans instead of lentils, often frying them up with some chopped mushrooms, with salt and some chilli powder or cayenne pepper.
    It doesn’t take much time if you cut the sweet potato quite thin as instructed. Then while it’s roasting you can get on with the base of the soup and put the rice on. After adding the potato to the soup you can fry the lentils then blend the soup. It all takes between 30-45mins.

  6. It’s rare for me to find a recipe that’s so close to perfect. This dish was delicious! Raves around my table last night. I’ve made lots of soups and I never would have thought to both roast then simmer the potatoes, but I think the roasted/carmelization definitely added to the yum factor and the time it spent simmering in all that fragrant broth was key for flavor infusion. I was concerned about it being too thin too so I left the top off the sauce pan while it all simmered which helped it evaporate some and intensify the flavors at the same time. Used French green lentils instead of brown, they have a sturdier bite and a mild spiciness that I love, added a clove of finely chopped garlic to the onion. Used my last shallot the other day so substituted scallions. Really, really great recipe! Will be making this again.

  7. Very yummy, I made this soup twice now. The first time I forgot to add the coconut milk and orange juice and only found out later that evening. Nevertheless it tasted very nice and it was quite thick. The flavour reminded me a bit of pumpkin and my boyfriend even said that it was nice, the pumpkin soup! I thought I’d mention it here as I’ve read comments about the soup being very thin, so this might be an idea if you want a more thicker soup, but the flavour will be slightly different as well. Last night I made it with the coconut and orange juice and I still love it, not sure which version I prefer to be honest. Also I think it tastes even better the day after!

  8. I made this for for dinner last night and my husband and I LOVED it! It’s so filling and delicious – definitely adding it to the rotation. Seriously delish!

  9. Leave out the orange juice! Soup was thick and delicious before, now it just tastes like OJ. Waste of delicious ingredients, disappointed in this recipe.

  10. Just finished making this… It is DELICOUS! Presentation is gorgeous…. And I love all the wonderful ingredients in it. Thank you for the inspiration :)

  11. I just made this soup and it was amazing I did not have fresh ginger but used ground ginger instead. I thought all the flavors blended beautifully together, love it.Thank you for the awesome recipe, will definitely be making this again!

  12. I made this today and WOW!!! What an amazing, nourishing, cozy meal! I strayed from the recipe slightly — I only used 2-3 tbsp fresh squeezed orange juice and added garlic to the lentils and shallots. It’s just the perfect blend of sweet, salty, and spicy. Thank you for sharing this, I can imagine this being on frequent rotation in our home. ☺️

  13. This was such a hit with my family! Even my four year old ate it up, which is not an easy thing to accomplish! I left out the lentils and orange juice and increased the coconut milk to a whole can. I also saute the shallots with the onions so we didn’t miss out on their wonderful flavor!

    I’m excited to try more of your recipes!

    I shared your recipe (with variations above) on my blog. I did not use any of your photos and credited your recipe (with link).
    http://therareknife.blogspot.com/2016/02/sweet-potato-curry-soup.html

  14. This was delicious! I love healthy veg options that taste good. I followed the recommendation in one of the comments and only used ~2 Tbs orange juice. I also didn’t have shallots so I used about 2 large cloves of garlic instead. I had a microwavable brown/red rice pack with kale and chia that I used for the rice, and for the lentils I used a pouch of lentil soup and black beans. This will definitely go in my recipe box.

  15. I made this delicious recipe tonight with a few variations! It was amazing So full and satisfied. I added in 3 small cloves of garlic, a touch of cumin and a few cauliflower florets to thicken the soup!

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