I find one of the easiest ways to make it through the week eating a high plant-based diet is to prepare some type of soup, and the flavor of curried coconut makes this Curried Coconut Lentil Yam Soup an easy favorite.
The initial work it takes is spread out over the week when used as left-overs and for snacks when the urge strikes. It’s highly recommended by Dr. Fuhrman, too. I’m still using up the amazing purple sweet potatoes from our garden. The addition of lentils and garbanzos will help to keep you full.
And the fun part of this recipe is the substitution of coconut milk which is high in saturated fat with a faux version. Adding a little coconut extract to your choice of milk substitute does the trick.
Try these fan-favorite soup recipes:
- Easy Chana Masala With Chickpeas & Yams
- Hearty Lentil Kale Soup
- Creamy Potato and Kale Soup
I’d love to hear your feedback in the comments below for this Curried Coconut Lentil Yam Soup! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking
Inspired by a version from happyhealthylonglife.com
Curried Coconut Lentil Yam Soup
- 2 cups unsweetened soy milk
- 1 1/2 teaspoon coconut extract
- 1 large sweet potato peeled & cubed (3-4 cups)
- 1 15 oz. can garbanzo beans drained & rinsed
- 1/2 cup red lentils rinsed
- 1 14 oz. can crushed tomatoes
- 4 cups low-sodium vegetable broth (or 4 cups homemade)
- 1 1/2 teaspoon curry powder
- 1/2-1 teaspoon garam masala
- 1 teaspoon cumin
- 1 tablespoon minced ginger
- 3 cloves garlic minced
- 1/4 teaspoon Ceylon cinnamon*
- 1 1/2 tablespoon maple syrup
- 2 tablespoon peanut butter
- Mix 2 cups of soy milk with the coconut extract.
- Combine all the ingredients in a big soup pot.
- Heat to boiling and then lower it to a simmer and cook covered for about 45 minutes to an hour.