Chile, Coconut, Sweet Potato & Red Lentil Soup

This warming curry-style soup is packed with hearty goodness and velvety sweet coconut.
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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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4 tablespoons sunflower oil

2 red onions, finely chopped

1 teaspoon ground coriander

1 teaspoon cumin seeds

1 teaspoon chile flakes, plus extra to garnish

600 grams (1 pound 5 ounces) sweet potatoes, peeled and diced

250 grams (9 ounces) yellow split peas

One 400-milliliter (14-fluid ounce) can reduced fat coconut milk

1.5 litres (6 cups) vegetable stock, plus more if needed


Special equipment:
Large saucepan, hand-held stick blender or food processor
  1. Heat 1 tablespoon of the oil in a large saucepan, add the onions and allow to soften over a low heat for 5 minutes. Add the ground coriander, cumin seeds and chile flakes and fry for about 1 minute before adding the sweet potatoes and the split peas.
  2. Pour over the coconut milk and stock and season with salt and pepper. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer gently for 15 minutes until tender.
  3. Use a hand-held stick blender or food processor to blitz until smooth, adding more stock if needed. Garnish with a scattering of chile flakes and serve.
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