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
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Ingredients
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1/2 cup
cooked lentils
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1
sweet potato, peeled and cut in cubes
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3
carrots, peeled and roughly chopped
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1
parsnip, peeled and roughly chopped
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1
onion, peeled and cut in quarters
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3
garlic cloves, crushed
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1 teaspoon
turmeric powder
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1 teaspoon
cumin powder
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1/4 teaspoon
sea salt
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2 cups
low sodium vegetable broth, warm
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1 teaspoon
grated ginger
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1 pinch
chili powder
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1 teaspoon
coconut oil
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fresh parsley, flaxseed, toasted mixed nuts, coconut milk - to garnish
Directions
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Heat the oven at 165°C/329°F.
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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.
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Roast for 20 minutes, then transfer into the blender.
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Add the warm broth, grated ginger and cooked lentil and process to obtain a smooth cream
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Serve warm, garnished with mixed nuts and seeds, parsley and coconut milk.
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