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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 :)