Liver Cleanse Sweet Potato and Carrot Soup

January 12, 2015
2 Ratings
  • Serves 2
Author Notes

I made this soup for my three-day detox protocol and it was just what my body needed for a winter evening - warming, bursting with flavor and nourishing. —The Awesome Green

  • 1/2 cup cooked 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 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon sea salt
  • 2 cups low sodium vegetable broth, warm
  • 1 teaspoon grated ginger
  • 1 pinch chili powder
  • 1 teaspoon coconut oil
  • fresh parsley, flaxseed, toasted mixed nuts, coconut milk - to garnish
In This Recipe
  1. Heat the oven at 165°C/329°F.
  2. Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, garlic, turmeric, cumin, chili, coconut oil, salt and toss to combine.
  3. Roast for 20 minutes, then transfer into the blender.
  4. Add the warm broth, grated ginger and cooked lentil and process to obtain a smooth cream
  5. Serve warm, garnished with mixed nuts and seeds, parsley and coconut milk.

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2 Reviews

Amber April 9, 2019
Not sure what kind of oven you used to roast the vegetables, but mine were not even close to being done after 20 minutes at 330°, I had to up the temp and add more time.
Susan February 21, 2015
Very good. Used water from cooking lentils. Needed more stock, and lemon juice.