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Yam Lentil Ginger Soup (VEGAN)

Eating healthy has become more important to me lately. Like many people, spending so much time at home has meant more comfort eating and less movement. It's a tough time for many, and the comfort of good food is an undeniable pick-me-up. For the benefit of my physical and mental health (and my jeans!), I'm trying to find ways to combine comfort food and food that's just plain good for me.

Soups are a go-to in my kitchen right now, mainly for quick and easy lunches. Somehow working from home doesn't feel any less busy than working in the office, and keeping homemade soup in the fridge helps me grab something hot and healthy at lunch that will keep me going until dinner. Let's be honest, on cold days a lunch salad doesn't always appeal quite like a hot bowl of soup.

Each pot of soup I make is a little bit different, but yams have been a regular feature lately. Puréed with other veggies, lentils, coconut milk and spices into a silky blend makes for a quick bowl of comfort on busy weekdays.

Top this vegan soup with fresh herbs, nuts, roasted chickpeas or even unsweetened coconut to add a variety of textures and flavours to each bowl.

Yam Lentil Ginger Soup


1 tbsp (15 mL) canola oil
1 medium onion, diced
2 stalks of celery, chopped
1 cup baby carrots (20-25 or so)
1 medium yam, peeled and cut into 1-inch pieces (about 3 cups)
1 cup (250 mL) red lentils
6 cups (1.5 L) water
1/2 cup (250 mL) coconut milk
2 tsp (10 mL) fresh grated ginger
1 1/2 tsp (7 mL) curry powder
1 tsp (5 mL) salt


Warm the oil over medium heat. Add the onion, celery, and carrots and cook, stirring frequently, until just beginning to brown (8-10 minutes). Add the yam, lentils, water, coconut milk, ginger, curry power and salt. Stir and increase the heat to medium-high to bring to a light boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Remove from the heat. Purée using an immersion blender, or in batches in a countertop blender, and serve.



Not a fan of curry? Substitute for something else in your spice collection, such as coriander, chili powder or even poultry seasoning. Love curry? Boost those flavours with extra curry powder and a tsp of cumin powder.


Don't have lentils on hand? Add another 2 cups of yam or a combination of yam and carrot.


Replace all or some of the yam with cubes of butternut squash.


Bring the finished soup to room temperature and refrigerate in a sealed container for 3-5 days, or freeze for up to three months.