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.

  • Serves 6 people
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

Ingredients

  • 1/2 cup Red Lentils  cooked
  • 3 tablespoons 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 teaspoons Ground Turmeric
  • 2 teaspoons Ground Cumin
  • 1/2 teaspoon Chili Powder
  • 1 medium Onion cut into quarters
  • 2 tablespoons Olive Oil for cooking the soup
  • 4 cloves Garlic crushed
  • 4 tablespoons Ginger, grated
  • 1 teaspoon Turmeric Powder
  • 2 cups Homemade Vegetable Broth
  • 1/2 cup Coconut Milk
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup Coconut Milk for Garnish
  • 1 pinch Turmeric Powder for garnish

Procedure

  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 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.
  3. Meanwhile, heat the oil in a large deep saucepan.
  4. Sauté garlic, turmeric powder and ginger for 2 minutes or until it is aromatic.
  5. Add the cooked lentils and roasted vegetables and stir for a few minutes.
  6. Pour the vegetable broth and simmer for 10 minutes.
  7. Stir in the coconut milk and simmer for another 5 minutes. Season with salt.
  8. 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.
  9. Divide the soup into serving bowls and garnish with coconut milk and turmeric powder.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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