This recipe for vegan sweet potato lentil soup with coconut milk is a true winter favorite.
It’s a very filling soup with a base of red lentils and sweet potato with a bit of red chilli pepper to spice it up.

It’s funny how things can go sometimes. Last year I did winter for the first time in 8 years.
I’m not good with cold and because I can do most of my work location independently, I usually follow the sun.
Sunny, hot, tropical places with lots of nature and the ocean nearby are my kind of environment.
So while I promised myself last year that it would be the last cold winter for me for now (even if I spent a month of it in the Mexican Caribbean) somehow this winter turned out to be a cold one as well.

This winter I was in Europe, partly because I was getting my driver’s license, something that I’ve been wanting to do for a long time. And then after I passed my test and was ready to go to South East Asia for a few months, things got suddenly very busy work wise.

I received one work proposal after the other, a big branding project, people who wanted to organize events with me etc. Truly grateful for all those amazing opportunities, it fills my heart with joy to be able to do what I love.



Stay warm

I realized that despite the cold, despite my longing to walk around in shorts and flip flops with the sun on my skin and coconut trees around me, this is a time for me to focus on work.
I want to give it all my time and energy instead of dedicating part of that to planning a move to a new country.
It will happen when the time is right, I’m very sure of that.

When you’re somewhere where winter is a reality, you need some good ways to keep yourself warm. Drinking hot soothing tea and eating soup while cozying up near the heating for example.
I’m a tea collector and I love experimenting with soup, so there is always something new to discover.



Rich filling sweet potato lentil soup with coconut milk



This vegan sweet potato lentil soup with coconut milk is one of my favorite soups.
It’s filling enough to keep you satisfied for a long time, but it doesn’t feel heavy, plus it’s super nutritious.

The soup is great by itself or with some bread and homemade hummus.

Sometimes I like to make this recipe adding turmeric and ground cumin to it, served with a splash of olive oil.
Makes me think about the time that I lived in the Middle East where I made this recipe for the first time.


Vegan sweet potato lentil soup with coconut milk



1 tsp coconut oil
1 small onion
2 cloves garlic
2 bay leaves
1 sweet potato
1 cup / 200 grams red lentils
1 cup / 250 ml coconut milk
Himalaya salt
1/2 red chilli pepper
1 tbsp lemon juice
2 tbsp fresh coriander

turmeric (optional)
ground cumin (optional)
olive oil (optional)


Fry the onion and garlic in coconut oil, then add the bay leaves to it.

Cut the sweet potatoes in small pieces and add them to the pan.

Wash the lentils and add them to the pan. Fry them for 5 minutes, then add water and let it all simmer.

You can optionally add turmeric powder and ground cumin.

Cook on medium heat until it’s all soft.

Add salt to taste.

Mix in the food processor with coconut milk and briefly return to the pan to cook for another 5 minutes.

Serve the sweet potato lentil soup with coconut milk with sliced chilli pepper, fresh coriander and lemon juice.
A splash of olive oil is optional.



Want to try out more soups? Try this broccoli coconut cream soup and roasted beet soup.




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Vegan sweet potato and coconut lentil soup