Anti Inflammatory Curried Sweet Potato & Red Lentil Soup
This golden, fragrant soup is the kind of bowl that genuinely makes you feel good from the inside out — rich and creamy, with just enough warmth from the spices to keep things interesting. Sweet potatoes and red lentils simmer together until the lentils practically melt into the broth, creating a naturally thick, velvety texture without any cream or thickeners. The real power here comes from the spice lineup: turmeric, fresh ginger, garlic, cumin, and curry powder are all well-known for their inflammation-fighting properties, and blooming them in olive oil before adding the liquids coaxes out every bit of their depth and color. Full-fat coconut milk rounds everything out with a subtle sweetness that balances the tomatoes beautifully. Baby spinach gets stirred in at the end so it wilts gently without losing its nutrients, and a squeeze of fresh lemon juice right before serving brightens the whole pot. This recipe makes four generous servings, so it's a smart one to batch-cook for the week — it reheats like a dream and somehow tastes even better the next day.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tbsp curry powder
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 cup red lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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