Roasted Sweet Potato, Carrot and Red Lentil soup recipe
A delicous, healthy and comforting soup.
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 stalk of celery
- 750 gram sweet potato
- 2 big carrots
- 75 gram red Lentils
- 200 ml coconut milk
- 400 ml water
- pinch of salt
- pinch of pepper
- squeeze lime juice
Instructions
- Preheat the oven to 180ºC/350ºF
- Peel and cut the sweet potatoes and carrots into chunks and place them in a roasting tray in an even layer. Sprinkle a bit of salt and black pepper and drizzle with oil. Toss to coat. Put it in the oven for 40 to 45 minutes, or until cooked and golden.
- Peel and finely slice the garlic. Peel the onion and cut in quarters. Cut the celery stalk.
- Place a saucepan over a medium-low heat and pour in some oil. Sauté the garlic, onion and celery stalk, until lightly golden.
- Add the red lentils to the pan. Stir to coat, then pour in the water and coconut milk. Gently bring it to the boil, then let it come to a simmer. Cook the lentils for about 20 minutes, or until they are completely broken down.
- Remove the vegetables from the oven once ready and place them into the pan. Blitz the soup with a stick blender until creamy. Or use a blender.
- Squeeze in some lime juice to taste and season if needed.
- Pour the soup into a cup and add some feta cheese on top.
- In case you find the soup a bit on the sweet side you could add some sambal or chili to taste. Enjoy!