Creamy Roasted Sweet Potato & Lentil Soup with Smoky Paprika

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A velvety, nutrient-dense soup with sweet potatoes, protein-rich lentils, and a hint of smoky paprika for cozy weeknight comfort. This soup recipe (vegan, gluten-free), ready in about 60 minutes, pairs sweet potatoes, green lentils, and vegetable broth for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 cup coconut milk
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 diced sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While potatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for 5 minutes until soft and translucent — do not brown.
3. Step 3: Stir in 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
4. Step 4: Add the roasted sweet potatoes to the pot and stir to combine. Cook for 5 more minutes until heated through. Remove from heat and blend with an immersion blender until completely smooth and creamy.
5. Step 5: Stir in 1/2 cup coconut milk and adjust salt and pepper to taste. Simmer for 2 minutes until warmed through, then serve hot.