Sweet Potato & Carrot Soup


1/2 cup cooked lentils

1 sweet potato, peeled and cut in cubes

3 carrots, peeled and roughly chopped

1 turnip, 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


Roast the vegetables with the turmeric, cumin, and chilli for approx. 20 minutes. (pour a little rapeseed oil over the veg before roasting).

Place the veggies in a pot along with the broth, ginger and cooked lentils, simmer for 10 minutes

Blend the ingredients until smooth

Garnish with fresh parsley, flaxseed, toasted mixed nuts, coconut milk – to garnish