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Thai Sweet Potato and Coconut Soup with Red Lentils

  • 2 min read

This zesty soup is loaded with flavour, coming from the rich coconut, ginger, lime and Thai chili. To boost the iron, protein and thickness, Lucky Iron Fish water and red lentils are a perfect match, and the vitamin C in the sweet potatoes helps the iron get absorbed by your body.  Iron-rich, vegan, gluten free... and delicious!

Serves 4 to 6


  • 3 cups Lucky Iron Fish water
  • 1-2 Tbsp coconut oil
  • 1.5 lbs (4 medium-small) sweet potatoes, peeled and cut into rough chunks
  • 1 medium onion, peeled and cut into rough chunks
  • 1/2 cup dried red lentils
  • 1 clove garlic, roughly chopped
  • 1 Tbsp fresh ginger, peeled and roughly chopped
  • 1/2 to 1 fresh red Thai chili, roughly chopped
  • 2 tsp reduced salt vegetable bouillon
  • 1/2 tsp salt
  • 1 (13.5 oz) can coconut milk
  • 1 Tbsp Thai curry powder or paste
  • 1 Tbsp lime juice
  • 1/4 cup roughly chopped fresh cilantro


  1. Sauté the onion, garlic, ginger, and 1/2 of the chili in 1-2 tablespoons of coconut oil until tender. 
  2. In a large pot, add Lucky Iron Fish water, sweet potatoes, onion, red lentils, garlic, ginger, chili, bouillon and salt. Bring to a boil, reduce to a simmer, cover, and cook for 20-30 minutes, until sweet potatoes and red lentils are very tender and falling apart.
  3. Puree with an immersion blender or transfer to a blender or food processor to puree until smooth.
  4. Transfer pureed soup back to pot (if pureeing in a blender or food processor), and then stir in curry powder/paste, lime juice and most of the coconut milk, saving a few teaspoons for serving. Warm soup over medium heat until steaming hot.
  5. Finely chop or thinly slice additional chili. Ladle into bowls, garnish with additional coconut milk, chili, lime, and cilantro. Serve.