Curry Lentil and Sweet Potato Soup

  • Prep Time: 15 minutes
  • Cook Time: 35-45 minutes
  • Servings: 4-6


  • 3 tablespoons coconut oil
  • 3 shallots, diced
  • 3 cloves garlic, minced
  • 1 tablespoon (1-inch) fresh ginger, peeled & minced
  • 1 small serrano pepper, seeded & diced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 2 large sweet potatoes (about 2.5 lb.) peeled and cut into 1-inch cubes
  • 1 red bell pepper, seeded & diced
  • 4 cups vegetable broth
  • 2 cups Ripple Half & Half
  • 1 cup uncooked golden lentils, rinsed
  • 2 tablespoons lime juice
  • Optional Toppings:
  • Cilantro
  • mint
  • lime wedges
  • red pepper flakes
  • and Ripple Half & Half


  1. Melt oil in a 5-QT pot or dutch oven placed on a stove set to medium heat. Add shallots. Cook, stirring frequently with a spatula until softened, 3-5 minutes.
  2. Add garlic, ginger, serrano pepper, curry powder, turmeric, and salt. Cook, stirring constantly for 2 more minutes.
  3. Add sweet potatoes and bell pepper. Cook, stirring for 1 more minute.
  4. Add vegetable broth and Ripple Half & Half. Increase heat to medium-high and bring to a boil.
  5. Add lentils and stir. Once the soup comes back to a boil, reduce to low to maintain a simmer.
  6. Let soup cook, uncovered, stirring occasionally until lentils are cooked and potatoes are fork tender, 25-30 minutes.
  7. Stir in lime juice. Taste, and adjust flavors as needed.
  8. Carefully transfer soup to a blender or use an immersion to blend until smooth. (Note: If soup is too thick, whisk in Ripple Half & Half or vegetable broth until it reaches a desired consistency).
  9. Divide soup between bowls. Top with fresh cilantro, mint, red pepper flakes, lime wedges, and a drizzle of Ripple Half & Half.

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