Sweet Potato Coconut Soup

Despite the sweet ingredients, this is a hearty and delicious soup. Increase the coconut milk to a full can if you want a richer coconut flavor. You can toast the cinnamon, Garam masala, and cumin in a dry skillet over medium-high heat. Once they release their aroma, remove from heat and add to soup mixture.

Serves: 8Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 3 large sweet potatoes, peeled and chopped
  • 1 cup red lentils, rinsed and drained
  • 1 cup vegetable stock
  • 4 cups water
  • 1⁄2 tsp. ground cinnamon
  • 2 tsp. Garam masala
  • 1 tsp. ground cumin
  • 1⁄2 can (14 oz.) coconut milk
  • 1⁄2 tsp. salt
  • 1⁄2 cup chopped walnuts
  • 1 cup plain low-fat yogurt


  • Combine sweet potatoes, lentils, stock, water, cinnamon, Garam masala, and in a large saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes until potatoes are tender.
  • Stir in coconut milk and salt.
  • Using a hand wand or a blender, purée until smooth. Serve topped with walnuts and a dollop of yogurt.