It’s a New Year, holiday schedules are winding down, and we are heading back into our regular routine here at the Snow household. I was brainstorming a healthy meal after searching through my lacklustre refrigerator options post-holidays. I was able to make this tasty soup with foods around the house. This recipe was modified from the curried sweet potato, carrot and red lentil soup on ¬†www.shelikesfood.com. This delightfully creamy soup was a hit and the perfect lunch option on this chilly winter day.



  • 1 large sweet potato, peeled and diced
  • 3 cups diced carrots
  • 1 cup red lentils
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 2 tsp curry powder
  • 1/4 tsp turmeric
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/8 tsp pepper
  • 5-6 cups water, depending on how thick you want the soup to be
  • coconut oil
  • coconut milk for topping, if desired
  • cilantro leaves to garnish, if desired



  1. Heat a large pot over medium heat and coat bottom with small amount of coconut oil. Add in the diced onions, garlic, and a pinch of salt. Saute for a few minutes until onions start to soften. Next add in the diced sweet potato, carrots, and all the spices. Stir and let cook for a few minutes. Finally add in the red lentils and water. Bring soup to a boil and then reduce to a simmer for about 30 minutes until the carrots and sweet potato are fork tender.
  2. Let soup cool for a few minutes and then blend with an immersion blender or blend in batches in a blender or food processor. (I just used an immersion blender and it worked perfectly!)
  3. Heat before serving and top with a drizzle of coconut milk and cilantro leaves, if desired.


Make a batch for work lunches or as a side dish for dinner. Let me know how it turns out for you!


In Health,

Dr. Karen