Red Curry Lentil and Sweet Potato Soup

Hearty red curry lentil and sweet potato soup has a subtle sweetness of the sweet potatoes and coconut milk to perfectly offset the heat from the red curry. Adapted from From a Chef's Kitchen.

Prep Time10

Cook Time23

Total Time33

Course: Soup

Cuisine: Thai

Servings: servings

Calories: 468kcal

Author: alaskafromscratch

Ingredients

2 tablespoons canola oil
1 onion chopped
4 cloves garlic chopped
3 tablespoons Thai red curry paste
2 large sweet potatoes peeled and cut into bite-sized cubes
14.5 ounces can diced tomatoes
1½ cups red lentils preferably red
6 cups chicken broth
14.5 ounces can coconut milk
kosher salt and pepper to taste
1 tablespoon fresh lime juice from ½ lime
¼ cup finely chopped cilantro for serving

Instructions

To a dutch oven or soup pot over medium heat, add the oil. When oil is hot, sauté the onions in the oil until softened, about two minutes.
Add the garlic and red curry paste, continuing to cook another one minute. Add the sweet potatoes, can of diced tomatoes, and lentils to the pan, stirring to combine. Season with salt.
Pour the chicken broth into the pan and bring to a boil. Reduce the heat to medium-low and simmer 20 minutes or until the lentils and sweet potatoes are tender.
Remove from heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste. Serve with a sprinkle of fresh cilantro over each bowl.

Nutrition