Dr. Nandi’s Sweet Potato Soup

Dr. Nandi's Sweet Potato Soup



  • 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.
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