Ingredients
Scale
- 1 large sweet potato
- 3 carrots
- 1 cup of red lentils
- 1 onion
- 3 cloves of garlic
- 2 tbsp tomato puree
- 1 liter water or vegetable stock
- olive oil
- 1 tbsp coconut oil
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- chili
- ginger
- salt, pepper
Instructions
- Preheat oven to 200°C. Peel you carrots and sweet potato and cut them into small pieces. Drizzle a good amount of olive oil on them and sprinkle salt and pepper on top. Bake them for about 40 minutes.
- Chop your onion and garlic into small pieces and start to cook them in a sauce pan on the coconut oil. After 5 minutes add the spices, the tomato mark and the lentils stir them well together. Add the water or vegetable stock and cook for 15 minutes or until the lentils are soft.
- Add the roasted vegetables and the lentil soup in a blender and blend until smooth. Serve with the cashew cream on top.
Notes
For a large bowl of cashew cream blend together a cup of soaked cashews, a cup of water, juice of a lime, a clove of garlic and some salt and pepper in a blender until completely smooth.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup