Dr. Nandi’s Sweet Potato Soup


Use organic ingredients whenever possible.


1 carton low-sodium chicken broth

1 small onion, diced

1 Tbsp Indian curry paste

1/2 cup  split red lentils

1 large sweet potato, peeled and cut into ½-inch (1 cm) pieces

1 cup milk

2 cups  baby spinach

2 Tbsp of lemon juice

Plain Yogurt for serving (optional)


Place broth, onion and curry paste in a large saucepan.

Bring to a boil. Add lentils, reduce heat and simmer covered for 5 minutes.

Add sweet potato, continue to simmer covered about 10 min until lentils and sweet potatoes are tender.

Add milk to hot soup.

Ladle about ⅓ of the soup into a blender or food processor.

Purée, then return to soup in saucepan.

Add spinach. Stir over medium heat, but don’t boil, just until spinach is wilted, 1 to 2 min.

Stir in lemon juice. Serve with a dollop of yogurt, if using.