Ingredients
- 1 teaspoon ground cumin.
- 1 onion, finely chopped.
- 1 tablespoon coconut oil.
- 1/2 teaspoon ground turmeric.
- 1/2 teaspoon yellow mustard seeds.
- pinch salt.
- 1 cup dried red lentils, soaked, or 1 can lentils drained and rinsed (optional). If you omit the lentils, add an extra sweet potato.
- 1 medium sweet potato, peeled and cut into chunks.
- 1 tablespoon tamari or liquid aminos.
- freshly ground black pepper, to taste.
Directions
- 1. Heat the coconut oil in a heavy-based saucepan.
2. If you are using dry lentils, cook these first with 1 cup of water. Rinse.
2. Add the onion, spices and salt and cook for a few minutes. Add the lentils, sweet potato and half a cup of water and simmer for 30 minutes or until the potato is tender. Add a splash more water if needed, to cover.
3. Season the mixture with the tamari and pepper and puree until smooth and thick.
4. Serve hot.
This sweet potato soup is nutrient and flavour dense.
Ingredients
- 1 teaspoon ground cumin.
- 1 onion, finely chopped.
- 1 tablespoon coconut oil.
- 1/2 teaspoon ground turmeric.
- 1/2 teaspoon yellow mustard seeds.
- pinch salt.
- 1 cup dried red lentils, soaked, or 1 can lentils drained and rinsed (optional). If you omit the lentils, add an extra sweet potato.
- 1 medium sweet potato, peeled and cut into chunks.
- 1 tablespoon tamari or liquid aminos.
- freshly ground black pepper, to taste.
Directions
- 1. Heat the coconut oil in a heavy-based saucepan.
2. If you are using dry lentils, cook these first with 1 cup of water. Rinse.
2. Add the onion, spices and salt and cook for a few minutes. Add the lentils, sweet potato and half a cup of water and simmer for 30 minutes or until the potato is tender. Add a splash more water if needed, to cover.
3. Season the mixture with the tamari and pepper and puree until smooth and thick.
4. Serve hot.