Creamy sweet potato, yellow pepper and red lentil soup with charred lime and coconut
An original, smooth and comforting soup that combines roasted sweet potato, sautéed yellow pepper, and red lentils for a creamy dairy-free texture. It is finished with charred lime, coconut milk, and cilantro for an aromatic, balanced flavor.
Ingredients
- 500 g sweet potato, peeled and diced (3/4 inch cubes)
- 220 g yellow bell pepper (without semillas and chopped)
- 150 g yellow onion (chopped)
- 12 g garlic (chopped)
- 120 g dry red lentils (enjuagadas)
- 240 ml coconut milk (without sugar)
- 900 ml vegetable broth (low sodium if preferred)
- 30 ml olive oil (divided)
- 4 g ground cumin
- 2 g ground coriander
- 2 g smoked paprika
- 1 unit lime (mitad for roasting and mitad for terminar)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 10 g fresh cilantro (chopped, for terminar)
- 12 g unsweetened shredded coconut (tostado for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a baking tray and toss with 1 tablespoon olive oil, a pinch of the salt, and some black pepper. Add the lime cut in half, cut side down. Roast for 22 to 25 minutes, until the sweet potato is tender with golden edges.
- 2
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion and yellow bell pepper and cook for 6 to 8 minutes until softened. Stir in the garlic, ground cumin, ground coriander, and smoked paprika; cook for 1 minute until fragrant.
- 3
3. Add the rinsed red lentils and vegetable broth to the pot. Bring to a gentle boil, reduce the heat, and simmer for 12 to 15 minutes, until the lentils are very tender.
- 4
4. Add the roasted sweet potato to the pot, squeeze in one half of the charred lime, and pour in the coconut milk. Cook for 2 more minutes so the flavors come together.
- 5
5. Blend the soup with an immersion blender, or carefully in a countertop blender, until very smooth and creamy. Adjust with the remaining salt and black pepper to taste. If you prefer a thinner soup, add a little more vegetable broth or hot water.
- 6
6. In a small dry skillet, toast the shredded coconut over medium-low heat for 2 to 3 minutes, stirring constantly, until golden. Remove immediately so it does not burn.
- 7
7. Serve the soup hot. Finish with fresh cilantro, toasted coconut, and a few drops of juice from the remaining lime half. If desired, scrape a little of the roasted lime pulp over each bowl for deeper flavor.
Chef tips
For an even silkier texture, let the soup simmer 5 extra minutes before blending. If using a countertop blender, work in batches and do not fill it all the way.
Substitutions
You can substitute the yellow bell pepper with orange bell pepper. Fresh cilantro can be replaced with fresh parsley. If you do not have lime, use lemon, though the flavor will be less sweet and aromatic.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
