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Photo of Red curry, sweet potato and lentil soup by WW

Red curry, sweet potato and lentil soup

Total Time
45 min
15 min
30 min
On those cold winter nights when you are trying to stay warm, there’s no better way than with a bowl of hot soup. The warm orange colour and the added chilli will be sure to keep you all toasty.


Olive oil

2 tsp

Brown onion

1 medium, chopped

Red curry paste

¼ cup(s)

Orange sweet potato (kumara)

400 g, chopped

Dry lentils

100 g, (1/2 cup) red variety, rinsed, drained

Vegetable stock cube

3 individual, to make 1.25L (5 cups) liquid stock

Canned diced tomatoes

400 g, (1x400g can)

Baby spinach

120 g

White sourdough bread

4 slice(s), (4x40g slices)


  1. Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add curry paste and cook for 1 minute or until fragrant.
  2. Add sweet potato, lentils, stock liquid and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until tender. Set aside to cool slightly.
  3. Using a stick blender or food processor, process soup until smooth. Season with salt and pepper. Return soup to medium heat. Cook, stirring, for 2–3 minutes or until heated through. Stir in spinach until just wilted. Serve with bread.


TIPS: You can use butternut pumpkin instead of sweet potato. Soup will keep in an airtight container in the fridge for up to 3 days or freeze in individual containers for up to 3 months. Defrost in the fridge overnight. To take it to work, transport in a chiller bag. Gently reheat in the microwave before serving.