Sweet Potato, Carrot & Red Lentil Soup


She woke me up and crawled up close to me. Lift my arm and put it around her. She was silent for 10 seconds, completely still, but I could hear her thinking. We were looking at the window and how the sun was shining through the curtains. Then she asked me: “Daddy, explain why you like me so much?”.

Her voice didn’t reflect any doubt. It was more out of curiosity that she asked. Completely unprepared, I pinched myself to wake up and tried to give her the best explanation and love declaration that I could possibly think of.

I told her that she was the kindest little person I knew. That I loved how she always shared a piece of her bread or cookie without hesitation, and how she often made sure that there was something left for me or her mom if we weren’t home. I told her that from the moment she was born she had climbed into our hearts and that she would be there for the rest of our lives, no matter how much we argued about brushing teeth, choosing clothes or watching cartoons. I told her that I couldn’t not like her, even if I tried. I hugged her closely.

I was quiet, curious to hear her reaction, if she was satisfied with my response. I could hear her thinking again.

“Daddy, I think my favorite color is pink!” She crawled out from my arms, jumped up from the bed and ran out of the room screaming: “Good morning horses, heeeeeere I come!”.


Later that day we all made soup. The kind that is thick, sweet, comforting and perfect for chilly days. It was filled with sweet potato, carrots and red lentils and had the brightest orange yellow color. Even though it was delicious on its own, Luise created a tasty aubergine and kale topping that gave the soup an extra dimension. You should give this soup a try on a cold day. It’s a love declaration to winter that will warm your hearts.


Sweet Potato & Red Lentil Soup with Aubergine & Kale Topping
Serves 4

1 tbsp ghee, coconut oil or olive oil
1 large onion
2 sweet potatoes
4 carrots
4 sprigs fresh thyme or 1 tsp dried thyme
1 cup / 250 ml uncooked red lentils
4 cups / 1 liter water
sea salt & freshly ground pepper, to taste

Aubergine & Kale Topping

1 tbsp ghee, coconut oil or olive oil
1 aubergine/eggplant
4-5 stems fresh kale or thawed frozen
1/2 tsp ground turmeric
1/2 tsp ground cumin
sea salt & fresh ground pepper, to taste

Heat oil in a pot. Add onions and sauté until fragrant. Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. Now add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft.

Meanwhile make the topping. Heat oil in a large skillet, add aubergine/eggplant and kale and all the spices. Sauté for about 10-15 minutes, stirring occasionally, until the aubergine/eggplant are completely soft.

Use an immersion (hand) blender to puree the soup. Taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping, a good drizzle of olive oil and a few leaves of fresh thyme.


  • Hannah
    Tried it.Loved it. That simple - like this soups <3 Just the coulour haven't been that exstatic ;)
  • pricca
    Looks great! Don't lentils need to be soaked overnight?? Thanks
  • Tammy
    I love this soup recipe! I've made it almost every week since it was posted. Sometimes substituting butternut squash or pumpkin depending on what was in my CSA box that week, sometimes adding bay leaf, harissa and cumin for a change of pace. But, it always turns out delicious! Thanks
  • Unconditional love. Such beautiful heartfelt wrIting
  • Bonnie
    This looks delicious! Is it made with sweet potatoes or yams? The coloring of it looks like yams, but could be because of the red lentils.
  • Nina
    Thank you for this lovely recipe! My sister had told me about it a while back and I recalled it in a hunger-induced stupor last night. Half an hour later, I was eating this lovely concoction! I don't have the blender necessary to puree it but eating it in its chunky state was such a delight, I'm sure I'd prefer it that way. Anyways, great job on being so creative with such lovely flavors!
  • Your blog, David and Luise, is one of my little comfort zones in a bad gloomy English day! When I cook your recipes it often feels like I am inviting a good fairy into my home and this gives me reassurance that everything is going to be alright! Thank you so much for sharing pieces from your life in to the giant void. It means a lot. Love Dani Balkanska x
  • Carm
    Oh my god! That was so delicious! I added garlic and a few red pepper flakes for zing...Wooster. Will be one of my faves...thanks for the Yuma for Southern California :))
  • Jo
    This soup is absolutely delicious! I haven't yet tried it with the aubergine and kale topping, but having found the recipe 3 weeks ago I've already made it 3 times. My husband is not a big vegetable lover but he keeps asking me to make this for him, so it must be good. I add a clove of garlic and use salt free vegetable bouillon as stock- perfect! Thank you and I look forward to trying lots more of your recipes.
  • Excellent post!!!! And the recipe also looks quite brilliant..Thanks for the post i will surely try this recipe at home and will enjoy it..
  • Eva
    Hi David, Luise and Elsa, Thank you for sharing your utterly warming love declarations. Here's one of my own. I'm so happy I came across your book at my favourite bookshop this morning! I read it cover to cover and carefully poured over the recipes all morning, deciding what to make (which was so hard with all these fabulous dishes to choose from!) By the afternoon, I had joyfully made (and even more joyfully devoured) your Fennel & Coconut Tarts - which were absolutely divine. Now it is evening and somehow I've become completely hooked on your gorgeous recipes and warmhearted blog and it makes me wonder how on earth one could ever be interested in meat again with all that bountiful variety of veggies around. I made your soul-warming soup here to accompany the last little fennel tart I reserved for the occasion. It was just perfect. Thank you for all you do and share, you've gained another enthusiastic foodie from Belgium! Much love to the three of you, Eva
  • Emma
    This looks delicious! Just wondering how to prepare the vegies, though, both for the soup and the topping – roughly how big should everything be chopped so that it cooks evenly and well? Thanks!
  • Mary
    I made a double batch of this and am eating it every day. Really tasty. I blended 2/3 of it, and added the blended soup back into the 1/3 unblended soup for a more rustic look.
  • We had this colorful soup tonight and I topped it with sautéed delicata squash & kale because I forgot to pick up the aubergine! It was easy to make, creamy, and delicious to the last spoonful. Thanks again!
  • Alice
    I don't know which is the cutest love declaration: the one to your daughter or the one to winter with this marvelous soup, loooove both of them. The topping is a great idea; it brings the meal to a higher dimension! ;) But I was a bit annoyed because of the eggplant which now comes mostly from the South and grew up in a green house and is not organic (I live in Switzerland). I didn't really find a local alternative (I bought a zucchini, this is not much better I agree ^^). Does anyone have an idea of a winter vegetable of more or less same texture? I would be glad if anyone has any tip(s) :)
  • Three of my favorite ingredients! This looks DIVINE. Thank you!
  • Annie
    Just made this, it is indeed delicious and filling! With some garlic bread on the side, such a simple and satisfying week night dinner! Gave us 6 servings more than 4 on our side, so I'll try and freeze 2 of them to see if it works out well. Added more water to make it clearer! Thanks a lot for this great recipe, no doubt we'll make it again!
  • beautiful story. it healed my heart this rainy morning. thank you. Marina
  • This soup is wonderful, I made it last night and it turned out wonderfully! Thanks!
  • What a beautiful story and how incredibly real - it is crazy how children can go from asking the most profound questions we adults at times struggle to answer or struggle to answer in a way that gives justice to the question and yet, a mere 30 seconds later the same kid can turn to the most seemingly profane distraction. Love the look and the sound of the soup too - I feel like the photos on the blog and the styling are getting better and better with every post (and they were amazing to start with).
  • Mmmmmm, I just made this and it was amazing! I also added a tablespoon of coconut milk to my bowl and it was so delicious!
  • Lynette
    what a beautiful and touching post for Thanksgiving. Thank you for sharing this, so authentically, with all of us. Grateful to you and your family for sharing so many wonderful healthy delicious inspiring vegetarian meals with us :-) Happy Thanksgiving.
  • I just happened to have all of the ingredients to make this delicious soup today! Made the soup as written, then just braised some kale with tumeric, garlic powder, cinnamon and a touch of cider vinegar to top it with. Wonderful cozy meal! :)
  • Ariela Rose
    Lovely. Thank you for sharing your heart, and a soul satisfying soup.
  • Just gorgeous :) what a darling family you are. Thank you for the soup inspiration! It's Summer in Aus but I will absolutely be making a similar lentil soup soon. Heidi xo
  • I love this post! The soups looks amazing. Thanks for sharing!
  • This story could very well have happened in our house, as our three and a half year old daughter is sooo in love with her dad (and vice versa). I can almost hear them having the exact same conversation (to the very pink end :-) Thanks for sharing! Also the recipe. I LOVE all kind of red lentil soups, this one here will be the next to try.
  • This might be one of the most beautiful posts present on your blog! What I love the most about you guys is the care you put in preparing food for your daughter. I keep seeing countless parents around me who feed their kids whatever they can find - which includes, of course, foods straight out of frozen bags (and I'm not even talking about veggies). Most of these kids only eat pizza, some cold cuts and very little else. Needless to say, they lack energy and look pale and small for their age. I am sure your blog inspires many parents to cook better food for their kids. I firmly believe that nourishing your kids properly is the best thing you can do for them when they're small, and, of course, an amazing way to show them love. Thank you for everything!
  • Love this! I have been making this (almost) exact soup for year! I've never added the thyme but will do,love your blog!

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