Servings:

3

Time:

60 mins
INGREDIENTS
  • 1 large or 2 small sweet potato, peeled and chopped into cubes
  • 3 carrots, peeled and chopped
  • 1 onion, peeled and quartered
  • 1 small bulb fennel (optional)
  • 2-3 cloves garlic, crushed
  • 1 tsp cumin and/or turmeric to taste
  • Himalayan sea salt
  • 1 Tbsp EVOO

 

METHOD

  1. Preheat oven to 350℉. Toss the sweet potato, carrots, fennel, onion and garlic in EVOO and spices in a baking dish or tray. Roast for 45 minutes – 1 hour or until vegetables are tender.
  2. Transfer in batches to blender – combining with the cooked red lentils, grated ginger and water/vegetable broth. Blend on high until smooth and creamy, adding water or stock as needed.
  3. Serve warm with pumpkin seeds, walnuts or yogurt to garnish.

Variations:

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