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Tandoori Sweet Potato Soup with Apple Recipe

Tandoori Sweet Potato Soup with Apple Recipe

By JulieVR

Curry powder seems to get all the attention among home cooks looking to replicate authentic east Indian dishes. A popular spice blend made up most often of spices like ginger, cumin, coriander, turmeric, fenugreek and other aromatic spices, in this soup it’s swapped for a tandoori blend. Tandoori chicken is a popular Bangladeshi, Indian and Pakistani dish made with roasted chicken marinated with spices in a yogurt carrier – and if you can find the spice blend, it’s a little different than your usual curry. If you can’t, swap curry powder or your favorite Indian-inspired spice blend for this warming soup, made with nutrient-dense sweet potato and red lentils – it’s packed with fiber, protein and other essential nutrients, making it the perfect winter sipper.

If you want a vegetarian version, swap vegetable stock for the chicken stock. For dairy-free, add coconut milk.

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Tandoori Sweet Potato Soup


  • canola or olive oil, for cooking
  • 1 large onion
  • 1 celery stalk, chopped
  • 1 large carrot, peeled and chopped
  • 2-3 garlic cloves, crushed or chopped
  • 1-2 Tbsp. tandoori or curry powder
  • 1 Tbsp. grated fresh ginger
  • 1 medium dark-fleshed sweet potato, peeled and diced
  • 1/3 cup dry red lentils
  • 1 apple, chopped
  • 1 L chicken or veg stock
  • splash of half & half or coconut milk (optional)
  • sour cream or plain yogurt, for serving (optional)


  1. In a largish pot, heat a drizzle of oil over medium-high heat and saute the onion, celery, carrot and garlic for a few minutes, until soft. Add the tandoori powder and ginger and cook for another minute, then add the sweet potato, lentils, apple and stock. Bring to a simmer, reduce the heat and cook for about 30 minutes, until everything is nice and soft.
  2. Using a hand-held immersion blender, puree the soup right in the pot, adding a splash of cream, if you like. Season with salt and pepper if it needs it, and serve hot, with a dollop of sour cream on top to cool the spice, if you like. Serves 6.