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A white bowl of red lentil soup with potatoes garnished with cilantro with 2 spoons on the side.

Red Lentil Sweet Potato Soup (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Saute
  • Cuisine: American
  • Diet: Vegan


Red lentil sweet potato soup is cozy, hearty and filled with curry inspired flavors. This easy vegan soup uses coconut milk to make it creamy, while the potatoes provide natural sweetness. 


Units Scale
  • 1 tbsp olive oil
  • 3 sticks celery, diced
  • 2 carrots, diced
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp dried turmeric
  • 1 tsp dried sage
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 2 cups sweet potato, cut into cubes
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 (15) oz can full fat coconut milk


  • Freshly ground black pepper
  • Cilantro
  • Optional: serve with a bowl of rice or warm bread.


  1. Heat the olive oil over medium-high heat in a dutch oven or large pot. Add the celery, carrots and onion and sauté for 5-8 minutes.
  2. Add the garlic, ginger, turmeric, sage, cumin, salt and a few grinds of black pepper. Stir for 30 seconds to a minute, or until fragrant.
  3. Add the sweet potatoes, red lentils and vegetable broth. Bring to a boil, then immediately drop the heat down to low, partially cover and simmer for 15-20 minutes or until lentils are cooked through.
  4. Stir in the coconut milk. Garnish with fresh cilantro and freshly ground black pepper. Enjoy!


  • Enjoy the soup on its own or serve it alongside a bowl of rice and some bread!
  • Give the lentils a rinse under cold water before adding them to the soup. 
  • Peeling the potato skin is optional; I like to leave the skins on!