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Sweet Potato and Carrot Soup

No matter the weather, this soup is great for a little detox. The Sweet Potato and Carrot Soup is packed full with veggies and nourishing ingredients to cleanse your insides.


  • 1/2 cup cooked lentils
  • 1 sweet potato, peeled and cut in cubes
  • 3 carrots, peeled and roughly chopped
  • 1 parsnip, peeled and roughly chopped
  • 1 onion, peeled and cut in quarters
  • 3 garlic cloves, crushed
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon sea salt
  • 2 cups low sodium vegetable broth, warm
  • 1 teaspoon grated ginger
  • 1 pinch chili powder
  • 1 teaspoon coconut oil
  • fresh parsley, flaxseed, toasted mixed nuts, coconut milk – to garnish


  1. Heat the oven at 165°C/329°F.
  2. Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, garlic, turmeric, cumin, chili, coconut oil, salt and toss to combine.
  3. Roast for 20 minutes, then transfer into the blender.
  4. Add the warm broth, grated ginger and cooked lentil and process to obtain a smooth cream
  5. Serve warm, garnished with mixed nuts and seeds, parsley and coconut milk.

Recipe credit: Food52