Sweet Potato, Carrot & Lentil Soup with Yoghurt & Coriander

Packed full of vegetables and soul-warming spices, this soup from Jalna will provide all the comfort needed on a cold day, along with a great big immune boost.

At a glance

Approx 1 hour
Serves 4 people


  • 2 tbs olive oil
  • 1 large sweet potato peeled & roughly chopped
  • 1 large brown onion peeled & roughly chopped
  • 3 carrots peeled & roughly chopped
  • 2 garlic cloves crushed
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp ground turmeric
  • ½ cup dried red lentils
  • 3 cups vegetable stock
  • 3 cups water
  • Salt & pepper to taste
    1 cup Jalna Natural Greek Yoghurt

Coriander pesto

  • ½ cup coriander leaves
  • 1 small garlic clove
  • 1 tbs pistachios
  • 1 tsp lemon juice
  • 5 tbs olive oil


  1. Heat oil in a large pot over a medium heat. Cook sweet potato, onion, carrots & garlic stirring occasionally for 3-5 minutes. Add spices, cook for a further 2 minutes stirring.
  2. Add the lentils, vegetable stock, water & season.
  3. Bring to the boil. Reduce heat to a simmer for 35 minutes, or until the lentils, carrots & sweet potato are soft.
  4. Meanwhile make the coriander pesto. Blend coriander, garlic & pistachios in a food processor until finely chopped. With the motor running add the lemon juice & olive oil in a thin stream until combined. Season to taste and set aside.
  5. Blend the soup in a food processor or with a stick blender. Blend until smooth. Stir through half of the yoghurt. Add a little more water if needed, till desired consistency.
  6. Serve soup with a generous dollop of Jalna Yoghurt, coriander pesto & coriander leaves.