SweetPotatoDetoxSoup2CH

I have been eating nonstop in the last three weeks. There is nothing wrong in eating all the kinds of food that you crave as long as they are taken moderately. I simply believe that if you are capable in balancing your diet and healthy lifestyle then you are doing just great! Once a week I try to make something beyond healthy; cleansing food and tastes delicious. This soup is an excellent source of healthful nutrients and fiber! You can enjoy this soup for lunch or dinner that will fill you up leave you feeling satisfied.

Sweet PotatoDetoxSoup1CH

 

Sweet Potato Detox Soup
Serves 6
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1/2 cup Red Lentils, cooked
  2. 3 tablespoons Olive Oil, for roasting vegetables
  3. 1 medium Sweet Potato, peeled and cut into medium cubes
  4. 2 medium Carrots, peeled and cut into medium cubes
  5. 1 medium Parsnip, peeled and cut into medium cubes
  6. 2 teaspoons ground Turmeric
  7. 2 teaspoons ground Cumin
  8. 1/2 teaspoon Chili Powder
  9. 1 medium Onion, cut into quarters
  10. 2 tablespoons Olive Oil, for cooking the soup
  11. 4 cloves of Garlic, crushed
  12. 4 tablespoons Ginger, grated
  13. 1 teaspoon Turmeric Powder
  14. 2 cups Homemade Vegetable Broth
  15. 1/2 cup Coconut Milk
  16. 1/2 teaspoon Kosher Salt
  17. 1/4 cup Coconut Milk, for Garnish
  18. Pinch of Turmeric Powder, for garnish
Instructions
  1. Preheat the oven to 200°C/400°F.
  2. Place the sweet potato, carrots, onions, and parsnips into a roasting pan. Drizzle with olive oil. Season with salt, turmeric, cumin and chili powder. Toss everything until well combined. Roast in the oven for 20 minutes or until caramelized and tender. Once the vegetables are cooked, let it cool for few minutes.
  3. Meanwhile, heat the oil in a large deep saucepan. Add the garlic, turrmeric powder and ginger, saute for 2 minutes or until it is aromatic. Add the cooked lentils and roasted vegetables and stir for few minutes.
  4. Pour the vegetable broth and simmer for 10 minutes.
  5. Stir in the coconut milk and simmer for another 5 minutes. Season with salt.
  6. Transfer the vegetables into a food processor or blender and puree until the soup is creamy. If the soup is too thick, add more vegetable broth.
  7. Divide the soup into serving bowls and garnish with coconut milk and turmeric powder.
Chef Sheilla http://www.chefsheilla.com/