Spicy Root & Lentil Soup (Vegan + GF

• Produce

  • 3 Carrots
  • 1 bunch Corriander, fresh
  • 2 Garlic cloves
  • 1 Onion
  • 2 Parsnips
  • 1 Red chili, small
  • 2 Sweet potatoes (approx 700g

• Canned Goods

  • 1 Litre vegetable stock

• Baking & Spices

  • 2 tbsp Curry powder

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • (optional Dairy-free cashew yoghurt or cream to swirl on top

Found on wallflowerkitchen.com

Description

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 small red chili, minced
• 2 sweet potatoes (approx 700g), peeled and chopped into small chunks
• 3 carrots, peeled and chopped into small chunks
• 2 parsnips, peeled and chopped into small chunks
• 2 tbsp curry powder
• 100g red lentils, soaked in water for at least 30 minutes. Drained and rinsed.
• 1 litre vegetable stock (orgut-healing vegetable broth)
• A bunch of fresh corriander, chopped
• (optional) Dairy-free cashew yoghurt or cream to swirl on top

Directions

• Heat the olive oil in a large pan and fry the onions, garlic and chili for 5 minutes until softened.
• Add the chopped sweet potatoes, parsnips and carrots, cook for a further 10 minutes.
• Mix in the curry powder and lentils then pour in the vegetable stock. Bring to a boil then reduce the heat to a simmer and cook for 15-20 minutes until lentils are pale and the vegetables are tender.
• Stir in some coriander (reserve some later for decoration) and blend in a high-powered blenderuntil smooth.
• Serve with some fresh chopped coriander and a swirl of dairy-free yoghurt, if desired. Enjoy!