Sweet Potato Soup

Ingredients

• ½ cup cooked red lentils

• 1 sweet potato peeled and cut in cubes

• 3 carrots peeled and roughly chopped

• 1 parsnip peeled and roughly chopped

• 1 onion peeled and cut in quarters

• 3 garlic cloves crushed

• 1 tsp turmeric powder

• 1 tsp cumin powder

• Pinch of chili powder

• ¼ tsp sea salt

• 2 cups low sodium vegetable broth warm

• 1/2 inch piece of ginger peeled and grated

• 1 tsp coconut oil

• Fresh parsley 1 teaspoon coconut milk, to garnish

Instructions

• Heat the oven at 165°C/329°F.

• Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, and garlic, season with salt, chili, turmeric, and cumin, add the coconut oil and toss to combine.

• Roast for 20 minutes then transfer into the blender.

• Add the warm vegetable broth, grated ginger, and cooked red lentils into the blender and process to obtain a smooth cream.

• Serve warm, garnished with fresh parsley.