A vibrant, cuddly, balanced vegan soup containing all the good things.


This soup has the potential to be creamy-as-sin, so it’s worth making it in the highest speed blender you can find (If I’m travelling for a retreat job, I often do it in batches using a Nutribullet). Whole coriander seeds instead of ground coriander make a big difference to the flavour here, so don’t be shy with them. Aside from losing a little of its warm autumnal colour, this soup will freeze well in big pot batches.


Sweet Potato, Red Lentil & Coconut Soup

Serves 4 (main) and 6 (starter)

Gluten-free, Vegan, Dairy-free




2 tbsp. oil – coconut, light olive oil or rapeseed

2 medium white onions, finely chopped

2 cloves of garlic, finely sliced

1 ½ tbsp. whole coriander seeds

1kg sweet potatoes, peeled and cut into bite-sized cubes

½ cup of red lentils

1 L vegetable stock or bouillon

200mL coconut milk

1/2 – 1 lime (to taste), juiced



  1. Heat the oil in a large pot over medium heat.
  2. Add the chopped onions and cook, stirring often to avoid burning, until they are translucent, sticky and starting to caramelise at the edges (about 10 minutes). Taking your time with this process will give you a strong flavour base.
  3. Add the finely sliced garlic and whole coriander seeds. Add a splash more oil if the mix is too dry. Cook for a few minutes, stirring, until fragrant.
  4. In a fine sieve, rinse the red lentils under a tap until the water runs clear. This should prevent any claggy-ness in your soup.
  5. Add the sweet potato pieces and lentils, cook for a further 1-2 minutes.
  6. Add the stock. It should cover the sweet potato and lentils. Top up with boiling water if it doesn’t.
  7. Cook until the sweet potatoes and lentils are soft and tender, about 20 minutes.
  8. Take the soup off the heat and add half a tin (200mL) of coconut milk, the juice of half lime and some salt. Taste. Add more lime juice and seasoning to balance, if needed.
  9. Blend the soup in a high-power blender for 1 – 2 minutes. You may need to do this in batches. A lengthy puree will make the soup super creamy. If you’d like a thinner soup, add some extra water.
  10. Combine the blended soup in a fresh pot. Serve with chopped coriander or basil and roasted nuts and seeds.