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Sweet potato and lentil soup

Take your taste buds on an adventure. This savoury soup is the perfect way to warm up your loved ones
Recipe provided by Dairy Farmers of Canada ©
Bowl of sweet potato soup with spinach and sour cream
8 servings / 35 mins 

Prep 15  min / Cook 20 min

Ingredients
  • 1 carton (900 mL) low-sodium chicken broth
  • 1 small onion, diced
  • 1 tbsp (15 mL) of your favourite Indian curry paste
  • 1/2 cup (125 mL) split red lentils
  • 1 large sweet potato, peeled and cut into ½-inch (1 cm) pieces
  • 1 cup (250 mL) 1% milk
  • 2 cups (500 mL) packed baby spinach
  • 2 tbsp (25 mL) lemon juice
  • Plain yogurt for serving (optional)
Directions
  1.  Place broth, onion and curry paste in a large saucepan. Bring to a boil. Add lentils, reduce heat and simmer covered for 5 min. Add sweet potato, continue to simmer covered about 10 minutes until lentils and sweet potatoes are tender. Add milk to hot soup.
  2. Ladle about ⅓ of the soup into a blender or food processor (being very careful as it is hot). Purée, then return to soup in saucepan. Add spinach. Stir over medium heat, but don’t boil, just until spinach is wilted, 1 to 2 minutes. Stir in lemon juice. Serve with a dollop of yogurt, if using.
     
Nutritional info per serving (1 of 8)
  • Calories 96
  • Protein 7 g
  • Total Fat 1 g
    Saturated Fat 0 g
    Cholesterol 2 mg
  • Carbohydrates 15 g
    Fibre 3 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 62 mg
  • Potassium 341 mg