Slow Cooker Curried Lentil Sweet Potato Soup

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This curried lentil sweet potato soup is rich, flavorful, and requires about ten minutes of prep, followed by hours of gloriously fragrant simmering away in the slow cooker.

This recipe did it for me. I will be using a lot more of my slow cooker this year.

Up until now I haven’t nearly used this thing enough. It was a Christmas gift from my mom, I don’t even know how many years ago. I always thought of it as one of those nice-to-have items, but by no means a necessity. I also kind of thought I’d be sacrificing something by making meals in it. Because, you know, anything that’s so easy as to only involve throwing a bunch of stuff into one vessel and letting it do its thing can’t be all that great, right?

I’m happy to say that no sacrifices were made for this lentil sweet potato soup. Yes, pretty much everything went right into the slow cooker at once, around lunchtime. The house smelled glorious all afternoon, and by dinnertime, all that was required of me was about two additional minutes of prep work and some ladling.

Oh, and there’s another great thing about the slow cooker, and this is pretty specific to this soup. Normally when I make a soup like this, as in a thick and hearty legume based one, I’ll tell you it’s better the second day. That would be because the legumes continue to suck up broth overnight, making the soup even thicker and heartier. Because this one simmers for hours, the lentils get a lot more suck time in, so it’s like eating it the second day but it’s really the first day! Hot and fresh soup at optimum consistency after a half day of a dreamy curry-smelling home. The best of all worlds, in your slow cooker. Score!

5 from 6 votes Print

Slow Cooker Curried Lentil Sweet Potato Soup

This curried lentil sweet potato soup is rich, flavorful, and requires about ten minutes of prep, followed by hours of gloriously fragrant simmering away in the slow cooker. CourseSoup CuisineAmerican, Indian Prep Time 10 minutes Cook Time 4 hours Total Time 4 hours 10 minutes Servings 4 Calories 498 kcal Author Alissa


  • 1medium oniondiced
  • 3garlic clovesminced
  • ½tablespoonsfresh grated ginger
  • 1large sweet potato,about 1 pound, diced into ½ inch cubes
  • 1 ½cupsdried brown lentils
  • 6cupsvegetable broth
  • 1cupcoconut milk
  • ½tablespoonsAsian chili paste (sambal oelek),or to taste
  • 2teaspoonsground cumin
  • 1teaspoonsgaram masala
  • 2teaspoonslime juice(about 1 lime)
  • 1(14 ounce) can diced tomatoes
  • Salt and pepperto taste
  • ¼cupchopped fresh cilantro


  1. Place the onion, garlic, ginger, sweet potato, lentils, broth, coconut milk, chili paste, cumin, and garam masala into a slow cooker. Stir a few times to mix everything well. Cover and cook 5-6 hours on low, or 3-4 hours on high, until lentils and sweet potatoes are tender.

  2. Stir in the lime juice and tomatoes. Allow to cook for about 10 minutes more, just to bring the temperature back up. Season with salt and pepper to taste. Ladle into bowls and top with cilantro. Serve.

Nutrition FactsSlow Cooker Curried Lentil Sweet Potato SoupAmount Per ServingCalories 498Calories from Fat 141% Daily Value*Fat 15.7g24%Sodium 1372mg57%Potassium 1395mg40%Carbohydrates 71.3g24%Fiber 26.9g108%Sugar 12g13%Protein 22.5g45%Calcium 70mg7%Iron 9.2mg51%* Percent Daily Values are based on a 2000 calorie diet.« Vegan Pumpkin Cheesecake BrowniesChickpea Ragoût Pot Pie »

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I made this recipe last week. Thank you so much for sharing. My new favorite soup. I wrote a post about how good this recipe is. I shared a link to your blog as well. thank you again.


  • I made this soup for dinner tonight & it was delicious! Thank you for sharing your recipe.


    • We loved this. Easy and delicious!


      • I have made this recipe several times. I’ve shared the link with a number of friends. It’s always a hit.

        I usually adapt it to the electric pressure cooker. I use some of the coconut oil from the coconut milk to sauté the onions and garlic before adding the other ingredients and using the pressure function to cook it.

        I usually size up and make 6-8 servings.


        • I’ve made this twice now and it’s our new favorite! My husband isn’t a huge soup fan, but he’s obsessed with this soup! I didn’t have any garam marsala so I googled how to make my own. Ive never had it before. What a delicious blend of spices! I toasted the blend and stored it in a jam-size mason jar. Thank you for this delicious recipe!
          Ps I made another batch for our church’s monthly soup dinner and everyone loved it there, too!


          • I love this recipe. I added kale and chopped carrots, and a few chick peas. I used over Basmati rice. Thank you for the recipe. This was easy to prepare and smells really great.


            • Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

              More about me →

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