There’s nothing wrong with eating everything you crave as long as you do it in moderation. It’s all about balancing your diet, but regularly, it’s not a bad idea to have some sort of detox to give your body a rest from all the toxins. This Roasted Sweet Potato Detox Soup is the perfect dish to do that. It’s an an excellent source of nutrients and fiber! Enjoy this soup for lunch or dinner and it will fill you up leaving so satisfied.
Roasted Sweet Potato Detox Soup
There’s nothing wrong with eating everything you crave as long as you do it in moderation. It’s all about balancing your diet, but regularly, it’s not a bad idea to have some sort of detox to give your body a rest from all the toxins. This Roasted Sweet Potato Detox Soup is the perfect dish to do that. It’s an an excellent source of nutrients and fiber! Enjoy this soup for lunch or dinner and it will fill you up leaving so satisfied.
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RateServings: 6
Ingredients
- 1/2 cup Red Lentils cooked
- 3 tsbp Olive Oil for roasting vegetables
- 1 medium Sweet Potato peeled and cut into medium cubes
- 2 medium Carrots peeled and cut into medium cubes
- 1 medium Parsnip peeled and cut into medium cubes
- 2 tsp Ground Turmeric
- 2 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1 medium Onion cut into quarters
- 2 tbsp Olive Oil for cooking the soup
- 4 cloves Garlic crushed
- 4 tbsp Ginger grated
- 1 tsp Turmeric Powder
- 2 cups Homemade Vegetable Broth
- 1/2 cup Coconut Milk
- 1/2 tsp Kosher Salt
- 1/4 cup Coconut Milk for Garnish
- 1 pinch Turmeric Powder for garnish
Instructions
- Preheat the oven to 200°C/400°F.
- Place the sweet potato, carrots, onions, and parsnips into a roasting pan. Drizzle with olive oil. Season with salt, turmeric, cumin and chilli 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 a few minutes.
- Meanwhile, heat the oil in a large deep saucepan.
- Sauté garlic, turmeric powder and ginger for 2 minutes or until it is aromatic.
- Add the cooked lentils and roasted vegetables and stir for a few minutes.
- Pour the vegetable broth and simmer for 10 minutes.
- Stir in the coconut milk and simmer for another 5 minutes. Season with salt.
- 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.
- Divide the soup into serving bowls and garnish with coconut milk and turmeric powder.
