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Sweet potato, lentil and turmeric soup recipe

This invigorating soup is perfect for Fall and its cooler temperatures! This recipe combines high fiber lentils with the antioxidants found in sweet potatoes and carrots; nutrients recognized for their beneficial effects on the nervous system.



  • 1 small yellow onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 tsp chopped fresh ginger
  • 1 tsp ground turmeric
  • 1/2 tsp. salt
  • 2 tbsp. oil
  • 4 cups sodium reduced vegetable broth
  • 2 cups sweet potatoes, cut into small cubes (about 2 medium potatoes)
  • 1 cup carrot (about 1 medium carrot), finely diced
  • 1/2 cup coral lentils, dry
  • 1/2 cup of milk
  • The juice of a lime
  • Garnish with fresh coriander (optional)



  1. In a large saucepan, sauté onion, garlic, ginger and turmeric in oil until onion becomes translucent. Salt.
  2. Add the broth and bring to a boil.
  3. Add the diced sweet potato and carrots and the lentils and lower the heat. Cover and simmer gently for about 10 minutes or until the vegetables and lentils are tender.
  4. Using a blender (or potato masher), reduce the soup to a smooth purée. Add milk and lime juice and mix.
  5. If desired, serve with fresh coriander.

Note: these recipes are only suggestions to better inspire you and not recommendations from a professional.