Monday, 15 December 2014

Creamy sweet potato soup

Easy-to-make sweet potato soup, enriched with red lentils

You will need:
1 leek
1 tbsp coconut oil
1/3 cup red lentils
2 sweet potato
2 cloves of garlic
1 tbsp fresh ginger root, finely chopped
1 tsp ground turmeric

1. Slice the leek and soften on coconut oil.
2. Add the ginger, garlic and the well washed and drained red lentils. Cover with water and bring to boil. Reduce the heat, cover with a lid and gently bubble for 15 mins.
3. Add the peeled and cubed sweet potato and some more water to cover the veg. Bring to boil, season with turmeric, reduce the heat and simmer for 8-10 mins.
4. Blend the soup with a hand blender, and serve immediately with slices of dark sourdough rye bread and a splash of hemp seed oil. Enjoy!

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