Spicy Sweet Potato Red Lentil Soup

Meal type Carrots, Celery, Cilantro, Parsnips, Sweet Potato
Season Fall, Spring, Winter


  • 2 – 3 stalks celery with leafy bits, chopped
  • 2 parsnips, peeled and diced

  • 2 carrots, peeled and diced
  • 3″ piece of ginger, half chopped finely, half left in a large piece

  • 6 cloves garlic, chopped

  • 3 teaspoons ras el hanout

  • 8 cups vegetable broth
½ cup red lentils, washed and picked through
  • Fresh parsley or cilantro, for garnish (optional)


  • 1 tablespoon coconut oil

  • 1 large sweet potato, peeled and diced

  • 1 large onion, diced


1 Melt coconut oil in a large soup pot over medium heat.

2 Add in sweet potato, onion, celery, parsnips, carrots, lemongrass, ginger and garlic.
3 Sauté in oil for about 5 minutes, until celery and onion begin to soften slightly.

4 Add ras el hanout and stir to coat all the vegetables.
5 Sauté an additional 5 minutes.

6 Add red lentils and vegetable broth.
7 Stir and reduce heat to medium-low.
8 Cover and simmer for 20 minutes. Test sweet potato and lentils for doneness.

9 Pick out large bits of ginger and lemongrass and discard.

10 Transfer remaining soup in batches to your blender. Blend until smooth.

11 Return soup to pot and heat through.

12 Garnish with parsley or cilantro, if desired.