Creamy Sweet Potato & Red Lentil Soup

So, years ago when I was living in San Diego, I was over at my friends house having a girls night. We were going to cook, drink, watch movies, talk about boy problems and then probably drink some more… I mean, this is what every girl does when they have a “girls night”, am i right?

So anyways, my friend is like a trained chef and used to work at several different restaurants all over the east coast! She is legit. So needless to say, I was excited to be cooking with her.

We wanted to keep dinner simple but still delicious (obviously) yet healthy. Story of my life

Soup and salad we thought.


She found this recipe for a Roasted Sweet Potato and Poblano Soup. It sounded divine, and , I mean she knows what she’s doing so I didn’t argue with her menu choice. And I’m so glad I didn’t.

THE SOUP WAS PHENOMENAL PEOPLE. It was like, the best soup I’ve ever had… ever.

I think I texted her every weekend saying how much I wished I had a bowl of that soup.

So I wanted to recreate it but with my own twist. I mean it was perfect, but I always like creating my own version of a recipe. I decided to add a few extra ingredients to add more nutritional value and texture.





Creamy Sweet Potato & Red Lentil Soup

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins



  • 2-3 Medium to Large Sweet Potatoes
  • 1 Poblano Pepper
  • 1 Jalepeno
  • 1 White Onion
  • 2 Garlic Cloves
  • 2 cups Cooked Red Lentils
  • 1 can Coconut Milk (full fat)
  • 16 oz Veggie Stock


  • 1/2 tbsp Salt
  • 1/2 tbsp Pepper
  • 1/2 tsp Cayenne (less if you dont wan’t it too spicy)
  • 1/2 tsp Chipotle Powder
  • 1/4 tsp Cumin


  • Preheat oven to 400
    Wash, dry and cut sweet potatoes in half *lengthwise*
    Cut onion into quarters
    Place peppers and garlic cloves on sheet pan with potatoes and  onion
    Drizzle with oil and lightly sprinkle with salt and pepper
    Roast for about 30-40 minutes until potatoes are fork tender
    While these are roasting, cook lentils. 1 cup dried lentils makes about 3 cups cooked
    1. Add all roasted veggies into either a Vita Mixer, Ninja or stock pot. *If you don’t want the soup to be spicy, you can cut open peppers and de-seed them. I only used half the seeds*
    2. Add the veggie stock and spices and slowly start to blend
    3. Add in lentils
    4. While blending, add in coconut milk
    5. Let cool and enjoy 🙂