I served this soup at my Sacral Chakra Healing Day Yoga Retreat because of its rich orange colour. You can add a little bit of unsweetened coconut milk to make it even more creamy!
Ingredients:
Serves 4-6
2 medium sweet potatoes, peeled and cubed
3 carrots, peeled and diced
1 large red onion
2 cloves garlic, chopped
1” piece ginger sliced or chopped
2 stalks celery
½ cup red lentils
1.5L stock of choice or water plus 1 vegetable bouillon (I use ….)
3 sprigs fresh thyme or 2 tsp dried thyme
1 tsp sea salt (adjust to your taste buds)
2 tsp turmeric powder
½ tsp black pepper
3 tbsp coconut oil, melted
Prep:
Have all veggies cut up and ready to put in large stock pot. First, add coconut oil on medium-high heat and add garlic, onion and ginger. Stir for 3-4 min. Add celery, carrots and sweet potatoes and continue stirring for about 5 min on medium heat. Add stock, cover pot and bring to a boil, then reduce to a simmer for 15min. or until sweet potato is soft. Let cool for about 30 minutes. Place soup in blender, add fresh thyme (if using) and puree well. Transfer puree to pot, add sea salt, turmeric, black pepper, dried thyme (if using) and bring to a simmer. Add lentils and cook 20 minutes or until lentils are soft. Serve with a drizzle of Styrian pumpkin seed oil or hemp oil (My preference) https://manitobaharvest.com/