Sweet Potato, Red Lentil and Turmeric SoupPrint

Try this delicious and heart-healthy soup on a cold winter’s day.

Recipe adapted from Ricardo Cuisine

Servings : 6

Prep time : 15 mins

Cooking time : 20 mins  (Total 35 mins)



  • 1 tablespoon (15 ml) finely chopped fresh ginger
  • 1/2 teaspoon (2.5 ml) ground turmeric
  • 1/2 teaspoon (2.5 ml) paprika
  • 1 tablespoon (15 ml) olive oil
  • 4 cups (1 litre) chicken broth
  • 3 cups (750 ml) cubed sweet potatoes
  • 1/2 cup (125 ml) red lentils
  • 1/2 cup (125 ml) milk (or substitute with coconut milk)


Almond croutons

  • 2 cups (500 ml) whole grain bread in 1/2-inch (1-cm) cubes
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup (60 ml) sliced almonds



  1. In a large saucepan over medium-high heat, sauté the ginger, turmeric and paprika in the oil for 30 seconds. Add the broth, sweet potatoes and lentils. Bring to a boil. Reduce the heat, cover and simmer gently until the sweet potatoes and lentils are tender, about 10 minutes.
  2. In a blender, purée the soup until smooth. Add the milk and adjust the seasoning.
  3. Garnish each serving with almond croutons.


Almond croutons

    1. In a large non-stick skillet over medium heat, brown the bread in the oil. Season with salt. Add the almonds and sauté until golden brown.