Sweet Potato & Lentil Soup

Ingredients

• ½ cup cooked red lentils

• 1 sweet potato peeled and cut in cubes

• 3 carrots 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

Method

1. Heat the oven at 200 degrees 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

2. Combine vegetable broth, grated ginger, and red lentils into a large pot and cook for 20 mins or until lentils are soft.

3. Add roasted ingredients and then blend until the soup is nice and smooth

TIP: This is great to freeze as a soup or pasta sauce. To use as a pasta sauce, put in small-ish glass containers and freeze so you pull one out at any time. Great for lunches or dinners. Serve with zucchini noodles, cauliflower/broccoli rice (you can now get these in the freezer aisle) or GF pasta.