Warming Red Lentil Sweet Potato Soup (Instant Pot!)

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Bowls of pepitas and creamy sweet potato soup

Cold temperatures call for warming soups! Inspired by our fan-favorite Creamy Curried Cauliflower Soup, this incredibly delicious sweet potato soup is made in the Instant Pot.

It’s a 1-pot recipe with warming spices, creamy coconut milk, and sneaky red lentils for a protein and fiber boost. Let us show you how it’s done!

Coconut milk, sweet potato, red lentils, onion, ginger, spices, and vegetable broth

While experimenting for our guide to beans and lentils in the Instant Pot, we learned a couple things about red lentils. First, they cook incredibly quickly (in 3-4 minutes). And second, the options are uncooked or total mush — there’s no in-between.

So while cooking red lentils in the Instant Pot isn’t a good idea for recipes like Vegan Sloppy Joes, it’s a time-saving trick for soups, curries, and dal!

Sautéed onion, ginger, and sweet potato

For this soup, we started by sautéing onion, garlic, and ginger with a little salt and pepper. Then we added sweet potato and red lentils. Sweet potato makes the soup creamy and comforting (and naturally sweet!), while the red lentils add a protein and fiber boost that make the soup feel more substantial.

Red lentils, sweet potato, vegetable broth, water, and spices in an Instant Pot

The warmth comes from the fresh ginger and dried spices — turmeric, cinnamon, clove, and cayenne. Coconut milk adds creaminess and an optional touch of maple syrup at the end elevates the flavor.

For an optional crunch and contrast of textures, we like topping the soup with toasted pepitas (pumpkin seeds). A swirl of coconut milk and pinches of cinnamon and cayenne are also a pretty touch!

Cooked red lentils, sweet potato, and spices in an Instant Pot

We hope you LOVE this lentil sweet potato soup! It’s:

Naturally sweet
& SO delicious!

It’s the perfect easy entrée or side dish for cooler weather! Plus, it keeps well, making it a great option for meal prep. And while it’s plenty filling on its own, it would also pair nicely with salads, bread, and/or roasted vegetables.

Puréeing creamy sweet potato red lentil soup with an immersion blender

More Easy Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a bowl of creamy sweet potato red lentil soup topped with pepitas

Warming Red Lentil Sweet Potato Soup (Instant Pot!)

Creamy sweet potato and red lentil soup infused with coconut milk and warming spices. The ultimate fall and winter dish. Made in the Instant Pot and perfect for meal prep!
Author Minimalist Baker
Holding a bowl of creamy sweet potato lentil soup topped with coconut milk and pepitas
4.95 from 91 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 (~2-cup servings)
Course Entrée or Side
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 1/4 cup water, plus more as needed (or sub 2 tsp oil as recipe is written)
  • 1 heaping cup diced white or yellow onion (~1 small onion as recipe is written)
  • 3 medium cloves garlic (~1 Tbsp minced garlic as recipe is written)
  • 2 tsp fresh minced ginger (~1/2-inch or 1 ¼-cm piece as recipe is written)
  • 1 healthy pinch each sea salt and black pepper
  • 4 cups peeled, cubed sweet potato (cut into 1/4-1/2-inch cubes- see photo // ~2 small-medium potatoes as recipe is written // or sub sweet winter squash such as butternut)
  • 3/4 cup red lentils
  • 2 cups vegetable broth
  • 1 cup water
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1 small pinch ground clove (optional)
  • 1 healthy pinch cayenne
  • 1/4 tsp sea salt (or to taste)
  • 1/2 cup full-fat coconut milk (plus more to taste)
  • 1-2 tsp maple syrup (optional)

FOR SERVING optional



  • Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add water (or oil), onion, garlic, and ginger. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-5 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.
  • Add sweet potato and stir. Sauté for 5-7 minutes, stirring frequently and adding a little more water as needed to prevent sticking (we added 2 Tbsp (30 ml)). Sweet potato should be slightly tender when pierced with a fork or knife.
  • Turn off the sauté function by pressing “Cancel.” Then add red lentils, vegetable broth, water, turmeric, cinnamon, clove (optional), cayenne, and sea salt, and stir.
  • Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 5 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally (~15 minutes), or carefully press the quick release if in a hurry. Turn off the Instant Pot by pressing “Cancel.”
  • Carefully open the lid and add coconut milk and maple syrup (optional) and purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste test and add more maple syrup for sweetness, coconut milk for creaminess, cinnamon for warmth, cayenne for heat, and salt for overall flavor.
  • Option to garnish with toasted pepitas, a swirl of coconut milk, and a pinch of cinnamon and cayenne. Best when fresh. Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan on the stovetop.


  • Heat a large pot or Dutch oven over medium heat. Once hot, add water (or oil), onion, garlic, and ginger. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-5 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.
  • Add sweet potato and stir. Sauté for 5-7 minutes, stirring frequently and adding a little more water as needed to prevent sticking (we added 2 Tbsp (30 ml)). Sweet potato should be slightly tender when pierced with a fork or knife.
  • Add red lentils, vegetable broth, water, turmeric, cinnamon, clove (optional), cayenne, and sea salt, and stir. Bring to a gentle boil, then reduce heat, cover, and allow to simmer for 15-20 minutes, stirring occasionally, or until sweet potatoes and red lentils are tender.
  • Add coconut milk and maple syrup (optional) and purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste test and add more maple syrup for sweetness, coconut milk for creaminess, cinnamon for warmth, cayenne for heat, vegetable broth or water to thin, and salt for overall flavor.
  • Option to garnish with toasted pepitas, a swirl of coconut milk, and a pinch of cinnamon and cayenne. Best when fresh. Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan on the stovetop.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 2 cups Calories: 318 Carbohydrates: 55.7 g Protein: 11.6 g Fat: 5.9 g Saturated Fat: 4.8 g Polyunsaturated Fat: 0.45 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 510 mg Potassium: 796 mg Fiber: 9 g Sugar: 8.5 g Vitamin A: 17786 IU Vitamin C: 7.69 mg Calcium: 81.66 mg Iron: 4.06 mg

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My Rating:

  1. Rob says

    Hot or cold, this soup is exquisite! Nearly melted in my chair upon first bite. Thanks so much for sharing this recipe.

  2. Raelynn says

    Found this recipe on your website this morning and made it tonight. We loved it! I used the stove top version and only blended half the recipe (we prefer a chunky soup). It was perfect—creamy with lots of rich taste and texture. I’ll consider this one of my easy “pantry” dishes, cuz the ingredients are on hand 99% of the time. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Raelynn. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  3. Annelies says

    This soup is simply delicious! I have made it so many times now, following the recipe exactly as it is written (instant pot version). We have a large family, so I always double the recipe. A friend of mine recently had a baby, so today I tripled the recipe and I will bring the extra third to her and her family for dinner tomorrow with some homemade bread. Last winter I made this on a few occasions for friends who were ill, and they all claimed that the soup helped them on their way to recovery, and asked for the recipe.
    This is such a nutritious and filling soup, with the additional bonus of immune boosting properties.

    • Support @ Minimalist Baker says

      We love this! Thanks so much for the great review, Annelies. We’re so glad this soup has been enjoyed by so many!

  4. Priscilla says

    Made this to soup tonight and it was delicious!! I put a little more lentils than it called for as I wanted to finish bag. It’s a keeper .

  5. Cillian says

    Wonderful! I increased the ginger and garlic a bit, added some garam masala, skipped the maple syrup and added a squeeze of lemon juice at the end to brighten it up. A lovely recipe, and very easy to customize.

  6. Meredith says

    This was soooooo good!!! I added a tiny bit extra turmeric and about 1/4 tsp of curry powder. It also was a little thick so I added about an extra cup of veggie broth. I garnished with coconut milk, cayenne, and pepitas as recommended. And OMG it was delicious!! And so quick and easy to make! Thank you so much for this wonderful recipe! :)

  7. Kristina says

    LOVED THIS!! Added a little more sweet potato, and a little more fresh ginger. SO GOOD! maybe it 2 weeks in a row. THANK YOU!

  8. Pamela J McNab says

    I didn’t measure the sweet potatoes too carefully and I might have had too much onion, but this came out VERY thick for me. So thick that the VitaMix had some issues. I added broth to thin it, but I was reluctant to thin it too much because it was SO delicious! I didn’t add any of the optional ingredients after taking it out of the Instant Pot. This will go into our regular rotation. Thank you!

  9. Julia P says

    This soup is SO tasty. I added lemon at the end for brightness and only a tiny bit of maple syrup. Loved the spices (I didn’t have cloves) and color. Especially love the lentils for extra fiber and protein. Would make this again.

  10. Opal says

    I usually don’t leave comments but I have to for this one. May I be one of the many to say…. freaking yum! I received an Instant Pot for Christmas and I have not used the stovetop since. I’m kind of a mad woman now lol. This recipe piqued my interest because I love sweet potatoes but, as a new mother of twins, I needed something that not only tasted good but was nourishing, and could be also fed to my babies and husband. Well we have us a winner ladies and gentlemen. I didn’t have red lentils but I used what I had. The color doesn’t look like the picture but I couldn’t care less. It’s so good! I am taking time off from work this week to work on my self care and this was the perfect recipe to warm me and make me happy. I bumped up the cinnamon and cloves a little, followed all directions, put crackers in the bottom of the bowl, swirled in some coconut milk, and went nuts! and omg! Thank you for this and for sharing your gift of recipes!

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear you enjoy the recipe, Opal! Love that idea to add crackers at the bottom. Thank you for your kind words and lovely review! xo

      • Opal says

        Hello! I just wanted to give the creator an update! I ran to the store and bought red lentils and made the recipe again! But, after cooking, the color was basically the same as when I used the green lentils. I definitely did not get that “sweet potato” color as in the picture. Honestly, it’s not that it matters because I’m already sold, but is there a reason why the color was off?



        • Support @ Minimalist Baker says

          Thanks for the update, Opal! It’s possible the color of the vegetable broth is different and/or the sweet potatoes aren’t as vibrant.

          • Opal says

            I was finally able to make this recipe with vegetable broth and red lentils and it finally turned out like the picture! Lol thanks again! Do you have, or can you recommend, some other soups like this that you can blend together? I love coconut milk and spices like ginger and clove.

  11. Clare says

    This is hands down one of the most nourishing delicious soups I have made. You get that real satisfied feeling after eating this. I used red Kumara as i’m from New Zealand… and this Kumara is our staple. I also feel it has a lot more flavour … so with the turmeric it turned my soup an off yellow/greenish colour… lol, next time
    I think I’d add a dollop of tomato paste and smoked paprika to try make the soup LOOK more appetising… but I didn’t mind the colour.
    I missed a step and put the coconut milk into the pressure cooker … ooops! But didn’t think it would have mattered either way. The red Kumara is thicker so I’ve had to add more water… but easy enough to play with… I also added more spices and a generous tsp of cumin. Delicious… thanks again for another simply yet incredible recipe

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Clare! Thank you for the lovely review and sharing your modifications! Adding coconut milk at the end helps preserve its color/flavor, but you can definitely add it to the pressure cooker too =)

  12. Kathleen Wood says

    We really enjoyed this. Made as per recipe, just didn’t add Clove or Maple Syrup. Skipped the garnish, just had crusty bread. Would definitely make it again. Thank you.

  13. Theresa says

    This was so easy and tasty that I emailed the recipe to a friend straight away. Skipped maple syrup as soup was sweet enough without it. Thanks!

  14. Sue Murray says

    I made this last night. Easy and delish!! It’s a thick soup so very hearty. I didn’t need the maple syrup as I found it perfect as it was.

    • Support @ Minimalist Baker says

      Yumm, awesome! Thanks for the kind review, Sue. So glad you enjoyed the soup! xo

  15. Chrissie says

    First time making sweet potato soup and it was perfect! I just added a green chili instead of the cayenne pepper (discarded before blending) and it worked well.

  16. Rae Aflatooni says

    I’ve been thinking that I need to finally buy an instant pot. This recipe might just push me over the consumerism edge. It looks amazing!

  17. Bryony says

    This is DELICIOUS!!
    We’ve just had this for our evening meal and the bowls were virtually licked clean! Both children said that they want me to make it again so I’d say that’s a pretty good endorsement. I inadvertently put loads more fresh ginger in than the recipe stated but that made even warmer.
    I’d recommend everyone to give this a go 😋

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoyed it, Bryony. Thanks so much for the lovely review! xo

  18. Iralyn says

    Um, easy, delicious, healthy, kid-friendly…win, win, win, win! So good, will definitely be making again! We made toasted pepitas to go on top for everyone and, following another commenter’s suggestion, made cilantro lime Crema for the adults. Yum.

  19. Nicole says

    This was nice, although I regret adding any maple syrup as it seems my yams were quite sweet on their own and I ended up with a sweeter taste than I’d like in a soup. I should’ve taste-tested before going for it so definitely on me. I did the stovetop method and added in the ground spices in the last few minutes of sauteing the yams instead of adding them in with the broth. I added a squeeze of lime to try to balance out the sweet, and topped with torn cilantro and smoked paprika.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Nicole! Yes, if your yams are quite sweet the maple may be unnecessary. Thanks for sharing!

  20. Samantha says

    This is such a great soup! So filling and comforting and packed with protein!

    I added a little extra ginger to the pan and added a bay leaf while pressure cooking for a bit of extra flavour. The soup came together easily and beautifully – it’s creamy, flavourful, and delicious!

    Side note – I had a bunch of fresh cilantro and lime to use up and made a quick cilantro lime crema (fresh cilantro, lime zest, lime juice, sour cream, salt, pinch of sugar, garlic) and added that to top the soup and WOW is it ever delicious! I think even just a pinch of lime juice when serving adds just a bit of brightness to a very warm and cozy soup.

  21. Tina says

    Love this recipe and so glad we found it! We are able to double it and it fits perfectly in our size instant pot (and then we have lunch for the pair of us for several days!). I only regret that we didn’t find this recipe sooner, so weren’t able to eat it all throughout the colder months! We highly recommend chopping and toasting pecans as the topper to serve! YUM! Thank you for another great recipe!

  22. Jess says

    Great soup for battling being under the weather. Only had green lentils on hand and while it didn’t look great, the taste was great and hearty. The tiny pinch of clove really came through. Thanks for an easy meal!

  23. Nicole says

    This soup is so cozy for a cool day in March. I used light instead of full fat coconut milk and it was still delicious. Everything cooked perfectly in Instantpot. Yummy with crunchy chickpeas on the top for some crunch. Thanks for the recipe!

  24. Laura says

    Loved this soup! My parents who are hardcore carnivores loved the soup too! They’re hard to please so I am so happy they enjoyed it too. Thank you for the delicious and easy recipe! Definitely making it again.

    • Support @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review, Laura. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Tay says

    I loved this soup. My 20-month old son loved it too! I used brown lentils and followed the rest of your recipe. It was truly warming and comforting, not to forget extremely filling.

  26. Cristina says

    Love it! I omitted the maple syrup and added garam masala seasoning to make it more savory + lots of extra ginger & garlic. I didn’t completely liquify it with the immersion blender & instead left it half chunky. I wish I would have had the ingredients to make your gf naan cause it would go perfectly. Next time for sure:) thank you!

  27. Heather says

    This recipe is lick-the-bowl good. Seriously, so good. I used avocado oil to sauté the vegetables, and omitted the maple syrup.

  28. Catherine says

    Amazing! Made this for the first time after a snow day at the park. Will make it again. We used homemade veggie broth and only added a splash of coconut milk before blending. I felt it was plenty sweet without the maple syrup. Topped with a dollop of greek yogurt to add in some tang, and mmm. The depth of flavor is so wonderful, and it really does have a warming effect with the cayenne and cinnamon. I threw in 1 whole clove because I don’t have ground. Told myself not to forget to pull it out before blending, forgot, and it wasn’t even a big deal. Thanks for sharing this one!

  29. Ceil says

    I made this soup for dinner on Valentine’s night. I LOVE sweet potatoes. So, it was hard to eat just one bowl of this delish soup. :) Thanks for sharing, Dana!

  30. AbbyT says

    Made this tonight and it was glorious! It’s fab solo, but the toppings really make it special. I also added fresh herbs this time, but could totally see tossing on sautéed shrooms, arugula or microgreens, roasted zucchini… options are endless with this yum soup. I’ll make it all year, rain or snow! Thank you as always!

  31. Caroline says


    I am a huge fan of your other recipes and am looking forward to making this! We have an onion allergy in the family, is there something I can substitute it with or is it okay without? Thanks!

    • Support @ Minimalist Baker says

      Hi Caroline, perhaps a pinch of asafoetida powder? Or maybe leave it out and add more sweet potato.

  32. LisaB says

    Made this, just as written, on a cold, snowy night in the Northeast. It was delicious!! Creamy, slightly spicy sweet with a good dose of protein from the lentils and some toasted pepitas on top.
    I’ll be making this again and again and again….
    Thank you Dana!

  33. Liz says

    It was a really good soup, though I thought it was even better before adding the coconut milk. All your recipes are delish and quick. Thank you!

  34. Carly says

    This was delicious! Used bone broth instead of veggie broth and omitted the maple syrup except a tiny drizzle on my toddler’s bowl. Yum! Will make again.

  35. Monica says

    Simple, quick, and so flavorful even without oil. I was skeptical about only using water at first but this turned out wonderful! Perfect for a snowy day indoors. Will definitely be making this nourishing soup again.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Monica! Glad it could keep you warm =) Thanks so much for sharing! xo

    • Cynthia O´Toole says

      I want to try this recipe too, so many of you that I will like to do!!! Hard to choose recipes as you have so many incredible so delicious ones!!!! Thank you so much Carine!!!

  36. Nina says

    Well this was absolutely delicious!! My meatasaurus husband just ate 3 bowls. Wonderful, warm and cozy smells and flavor. I would make this many times over. My tweaks- used oil and then smidge of water to saute the garlic, onion and ginger. Added 2 carrots with the sweet potato, 2 extra cups of homemade veg broth along the way, no cloves (didn’t have them). Also, didn’t puree, left chunky. Unfortunately we ate it all in one night! 😄 Thank you for a fantastic, flavorful, and special recipe. Wow!

  37. Jessica says

    Wow this soup came out amazing!! It’s so flavorful and exactly what I wanted. I left out the ginger, clove, cayenne, and maple syrup and I used garlic powder instead of fresh chopped garlic, subbing 1/8 tsp garlic powder per clove. Lazy mans version lol and was delicious!

  38. Ana says

    This soup is fantastic and super easy to make!!! It’s also full of nutrients and leaves you feeling warm, healthy and nourished!

    Recommend it :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Ana. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Katie says

    Delicious! So nourishing, warming, and simple with the instant pot. Will definitely be making this on repeat!
    Just made a few modifications based on what I had – bone broth instead of veggie, fresh turmeric in addition to the dried, and served with a dollop of plain yogurt instead of mixing coconut milk into the pot.
    Thanks for another amazing recipe!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed this one, Katie. Thanks so much for the lovely review and for sharing your modifications!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Lexi! We think it will work but it will definitely look / taste different. However, if trying, we’d increase cook time to 10 minutes (high pressure), with natural release. Let us know how it goes!

  40. Sunshine baker says

    I didn’t use the maple syrup or the cloves. I found the soup cloyingly sweet. I added some lime and that helped. I think it would be better with butternut squash than sweet potatoes.

    • Support @ Minimalist Baker says

      Hi, thanks so much for sharing your experience. Is it possible the sweet potatoes you used were extra sweet? Or perhaps you prefer less sweet dishes? We only ask because so many readers have loved this one.

  41. Stacey Benotto says

    Thank you SO much for these wonderful recipes. I’m wondering if you have low calorie recipes to share? Some of the recipes I’ve seen here are fairly low, however not low enough; 😭 or with ample protein, for body muscle building purposes.

    Thank you!


  42. Desjark says

    I’ve made this recipe following the original instructions – delicious!

    I made it a 2nd time substituting a combination of carrots/white potatoes. Equally as good!

  43. Caitlin Harrison says

    I made this for dinner last night and it is delicious. I left out the maple syrup and did not use the blender as I felt like having a ‘chunky’ soup instead. I will definitely be making this again.
    Thank you for the recipe

  44. Hilarynjoyed says

    This is my second time making this. The first time I forgot maple syrup and coconut milk. I remembered them this time! Thoroughly enjoyed soup both times but second was best Thank you 💓

  45. ash says

    I made this today and it so so delicious!! I loved it and I am not much of a soup fan, I didn’t have any clove or cayenne pepper on hand so I just omitted and it was still perfect! I will 100% make again! Thanks so much for this perfect soup for this cold weather

  46. Erin says

    Holy smokes, this was excellent! I modified slightly by using chicken fat and chicken broth to cook the onions, I omitted the ginger (just didn’t have any), and I used pecans instead of pepitas. I also used the steamed red lentils from Trader Joe’s. Very easy, quick and delicious!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Erin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Linda says

      I made this soup and it’s sooooo delicious and easy to do! I swapped a few bits though, I removed ginger, cyanne, tumeric and cinnamon and put in smoked paprika and chilli powder instead and the flavours are amazing. I love the thickness once blended, a little goes a long way as its really filling. Definitely one of my favourites.

  47. Ino says

    First time I tried red lentils and it was well worth it. The combination with sweet potatoes is definitely an interesting one. Turmeric made all the difference in taste and is the star in this recipe. Ι think next time I will do without the cinnamon or at least put less.

      • Becca says

        Love this recipe! My roommate recently developed a handful of allergies, and we are cooking our way through this website! We have loved every single thing we’ve tried – and this was no exception! Loved this for a cold winter’s day.

        • Support @ Minimalist Baker says

          Amazing! We’re so glad you and your roommate are enjoying our recipes. Thanks for the lovely review, Becca! xo

  48. Carolyn Rordam says

    Super delicious !!! I made it on our cooking wood stove(following stove top directions). Nothing special its just how we roll in New Hampshire.

    I also added peanut butter and spinach just for fun.

    I do wonder how do you get that beautiful orange color? When I make squash, or sweet potato puree it always looks; well… a very funny brown yellow (it was that color before I added the peanut butter).

    Do you filter your photography or do you just get that pretty color?

    • Support @ Minimalist Baker says

      Hi Carolyn, We’re so glad you enjoyed it! We buy vibrantly colored sweet potatoes (such as garnet). Organic tend to be more vibrant too. Hope that helps!

  49. Lindsay says

    So delicious! One of my new favorites. Thank you for including instructions for making this without an Instant Pot. It was sweet enough as it is so I didn’t add any maple syrup.

    • Support @ Minimalist Baker says

      We’re so glad that was helpful and you enjoyed the recipe! Thanks so much for the lovely review!

  50. Julia says

    This was a delicious easy, quick and warming lunch, perfect for my lunch break while working from home :)
    I’ll definitely make this one again. Thank you for a great recipe!

  51. Geege says

    Outstanding soup! Hearty, spicy, filling. I sprinkled it with cinnamon for a sweeter taste. Didn’t even need the maple syrup! Loved it, hubby too! Cannot wait to make it again. Thank you for this recipe.

  52. jamila says

    I reached out a few weeks ago and asked you to consider revising stovetop instructions for those of us without an instapot. Thank you for doing so. I just made this on my stovetop and it was delicious! Thank you again.

    • Support @ Minimalist Baker says

      It was a great suggestion and we appreciated you letting us know! Thanks so much for the lovely review, Jamila! xo

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Dena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Samantha Hart says

    I made this yesterday it’s lush and I will make it again. I made it on my stove. Thanks for the tasty recipe.

  54. Wendy says

    I made this exactly as written and it was delicious! My three kids loved it! They loved the creaminess and combination of flavors. Perfect winter dinner with a side of naan.

  55. Alison says

    Mmm so good and easy! Made this for dinner tonight. Followed the recipe but didn’t include cloves or maple syrup. Used bone broth instead because I had it available. Can’t wait to make this again!

  56. Marie says

    This recipe is a winner! It was my first time using lentils and it was so easy! Thank you for a great dairy-free creamy soup!

  57. Melia says

    It is necessary to saute the sweet potatoes first since they will cook in the instant pot and will be blended anyway? Just wondering if it is for flavor or if they may not cook in time? Seems like we could save a step?

    • Support @ Minimalist Baker says

      Hi Melia, it’s for flavor, but also to cook them a bit. You may need to increase the cook time slightly if skipping that step.

  58. Julia says

    This soup is so warming and delicious! I did the Instant Pot method and substituted chicken broth for the vegetable broth. I also added more of the spices to taste at the end. Definitely a keeper! I love your recipes! :)

  59. Amy says

    I made this recipe last night and it was so good! I added 3 cups of vegetable stock instead of 2 with 1 cup of water, and I used a food processor since I don’t have an immersion blender.
    I’m not usually one for creamy or blended soups but I really liked the flavors in here, and so did my boyfriend! Thanks Dana :)

  60. Emily says

    This soup was delicious! I used my Instant Pot and it came out beautifully! It’s so creamy! I did have to add a second 1/4 cup of water while the sweet potatoes were cooking.

  61. Julia Winegrad says

    Very tasty! I’ve been looking for a high protein soup to make for quick lunches and I can’t just keep making the incredible Curried Cauliflower and Lentil Soup over and over again. This is a lovely way to mix it up!
    I haven’t busted out my Instapot in probably a year and found the instructions very easy to follow – thanks! Looking forward to enjoying again & again!

  62. Stacey says

    Our first run with an instant pot! Laugh, it was not with out a a couple mishaps! The soup was great, I think i should have thinned it out a little more, but very good recipe as always!

  63. jodi says

    Just finished making this on the stovetop – it is delicious! I didn’t see the comments about adding more liquid when cooking on the stove so it’s a little thick (I like it this way).

    Slight adjustments that worked… I used all vegetable broth when cooking (no water) for more flavor, used smoked salt, added smoked paprika and added coconut only as garnish in the bowl.

    This recipe is definitely a keeper! Thank you!!

  64. Julie Erickson says

    I made this soup on the stove and it turned out fabulous. I like some chunks in my soup, so I blended half of it and then mixed it back in. I served this with rice. It was exactly what I was hoping for: warming, hearty, and so delicious. My only mistake was not making a double batch. This soup is going on my short list! Thank you!!!

  65. Elisa says

    This was terrific. I made it with butternut squash rather than sweet potatoes. I appreciated the extra info about cooking with no oil — about how much extra water you might add, etc. — because often I don’t give no oil a try. On that note, I like that MB recipes often just use a small amount of coconut milk, not the whole can as you often see. This is healthier and also the coconut flavor doesn’t overpower the rest. Thanks, another winner. I appreciate you.

  66. Melissa says

    YUM!!! I just scarfed two bowls of this soup with a toasted English muffin for sopping up every last bit and wow it’s delicious & incredibly satiating! Perfect hug for my tummy on this cold winter day in Minneapolis. So high in antioxidants & anti-inflammatory ingredients, I think I can feel myself aging backwards, lol! I almost always have these ingredients on hand so this is def going in the regular rotation.

    I did add a diced Serrano in with the aromatics because I have a ton to use up & love hot spicy food. Oh one note of caution: I used one Japanese sweet potato & one purple sweet potato so the resulting color was an unfortunate sludge brown, (but tasted incredible). Next time I’ll stick to one type of sweet potato for a more appetizing appearance.

  67. RB says

    Delicious! Had everything on-hand and made the stovetop recipe as written (sautéed with oil & omitted maple syrup), and was so impressed. Very thick, rich and flavorful soup! Wasn’t sure about the cinnamon but it works. Will definitely make again, and may even add a dash of high quality curry powder next time!

  68. Karen S.Terceira says

    This was quick and easy to make. Very satisfying and tasty.I topped mine with chopped cilantro, just because I had some.I will make this again, deliscious!

  69. Ali O. says

    OMG this soup is possibly the best soup I’ve ever tasted! I made it yesterday exactly as in the recipe (metric weights, thanks for providing that!) in a pot (I don’t have an instant pot) and it was an immediate hit for the whole family. My kids aged 6 and 8 said it was the best soup Mummy had ever made! Thank you, keep these wonderful recipes coming, I’ve definitely added this to my list of favourites and will be making it again!

  70. Melody says

    First time making a soup in my instant pot! It turned out delicious. Loved all the flavors. The only thing I changed, was less water 1/2 cup of water and replace it with more veggie stock. 5⭐⭐⭐⭐⭐

  71. Beth says

    This was really delicious and super easy to make. I didn’t have enough sweet potato, so I put in 1/3 sweet potato, 1/3 carrot, and 1/3 butternut squash. Definitely going to make this again!


        Holy hell.
        As a longtime vegan who appreciated simplicity in the kitchen, I’m a big fan of your recipes Dana.
        This is the one though that forced me to finally leave a message.
        Soooo good.
        So good even my husband who dislikes sweet potato loved it.
        There is such a perfect balance in complimentary flavours.
        Soooo simple.
        I used your stovetop method in my enameled cast iron Dutch oven and it was perfection in one pot.
        I made a double batch and we ate it on these cool Canadian Pacific Northwest evenings 3 days straight.
        When my husband came home from work it was ‘What’s for supper? Any of that soup left?’

        Thank you!

  72. Terry Behimer says

    This recipe looks delicious…but I don’t have an instapot. Do you have this recipe I could use? My tummy and I would be forever grateful.

  73. Lisa says

    Can I use white sweet potatoes for this? I want to make this tonight but just realized I have the wrong sweet potatoes

      • Lisa says

        Update: I made this with white sweet potatoes and it came out excellent! I added a little extra cayenne and coconut milk and served it with roasted broccoli and toast – so good! My boyfriend and I loved it, we will be adding this to the rotation!
        Thank you Dana, you are such a life saver! I use your site for inspiration all the time and you never disappoint!

  74. Amber says

    Super solid recipe. Doubled the recipe,Didn’t blend, and added the coconut milk and one bunch of steamed dino kale at the end. I will definitely make this again!

  75. Lina says

    I made this tonight! It’s so delicious.
    Since I don’t have sweet potatoes at home, I replaced it with butternut squash.
    Still very delicious. Thank you Dana for this delicious recipe!

  76. Rebecca says

    Made this tonight for myself and my husband and it was a total hit! Husband said it was the perfect amount of spice and heat. Already had everything we needed at the house so didn’t need to more a trip to the store, which was extra awesome. We don’t have an Instant Pot so just made it on the stove top and increased the time and added a little extra liquid and it came out so yummy and satisfying. Thanks so much for our healthy easy dinner!

      • Lani Strom says

        But does the substitution of the almond milk change it significantly ? I try to put coconut extract with almond milk where coconut milk is used but it doesn’t make it at all creamy. Is your recipe for canned coconut milk or the coconut milk you get in a carton.? I still would not use either but I am curious

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Lani, we recommend canned coconut milk for best results in this recipe. However, a similar nut milk that will provide the same creaminess would be cashew. Almond milk, when homemade and fresh / creamy, will add a similar result, but lack the coconut flavor / sweetness. Let us know what you try!

  77. Ami says

    Is this written for using a 6qt instant pot? I have a 3qt and usually use half the ingredient amounts but keep the same times, if recipes are written for 6qt. Any other suggestions?
    Can’t wait to make this yummy sounding soup!! Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ami! It’s written for a 6-quart, but we think it would fit in a 3-quart! Just be sure not to fill past the max line. Let us know if you try!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Yes! I’d sauté the first few ingredients as suggested, then add remaining ingredients and cook on low for ~4-6 hours!

      • Ami says

        Thanks Dana! I made it successfully tonight with the only change being I omitted a bit of sweet potato (so it stayed under the max fill line). In the future, I might use only 1/2c water, but it came out beautifully as written. So cozy and perfect for this winter night! My partner and I enjoyed with your topping suggestions, and our 18month old asked for more! Win win!

  78. Laura says

    This looks delicious! I haven’t found red lentils at my primary grocery store, and I am trying to stick to one store during the pandemic. Would brown lentils work in this soup? (I know it wouldn’t be as pretty!) Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They would, but just increase the pressure cook time by 5 minutes (10 minutes total). Let us know if you try!

  79. Kerry M Ford says

    Do you think this would be good with a roasted poblano pepper (added during the saute phase)? I would love to make this ASAP – I have all the ingredients on hand, and I have several poblano peppers. I know poblano peppers are often delicious with sweet potatoes. Love your recipes!

      • Kerry M Ford says

        OMG it was AMAZING with the poblano!!! I chatted it over the gas grill, scraped off the skin, diced it up and threw it in when I was sauteing the onions and garlic. Added a delicious smokey flavor.

    • Stacey-Ann L says

      Ohhh I tried this recipe on the stove top and used white sweet potatoes 🍠. Didn’t feel like using my instapot so I boiled down the sweet potatoes with red lentils…. gives the soup a nice meaty texture. In addition I added brown lentils as well. It was was really delicious. Thank you for sharing

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Amazing! Thanks for sharing, Stacey! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

        • Donna D says

          Made this last night. It was absolutely delicious. Didn’t add the maple syrup as it was perfect without it. Shared the recipe and soup with my friends who loved it as well.
          Really appreciate the addition of stove top instructions.