Yields: 5-6 servings
Ingredients:
24 oz carrots, skinned and cut
8 oz swede (Rutabaga), cubed
2 Tbsp olive oil
Salt and black pepper, to taste
1 tsp cayenne pepper
1/2 tsp turmeric
2 tsp cumin powder
2 tsp paprika
1 tsp ground coriander
1 large sweet onion, cut into chunks
8-10 garlic cloves
3 cm piece of fresh ginger, cleaned and chopped
2 cups of cooked red lentils
45 oz of organic vegetable broth
15 oz coconut milk
Croutons, fresh sage, and sour cream for garnish
Instructions:
Set the oven to preheat at 400ยฐF.
Mix carrots and swede in a bowl with spices and olive oil. Ensure vegetables are well-coated with the mix.
Spread the seasoned vegetables on a baking sheet. Place the onion chunks and garlic cloves amongst them. Roast for about 25-30 minutes or until the vegetables become tender.
Transfer the roasted veggies into a blender, followed by ginger, cooked red lentils, vegetable stock, and coconut milk.
Process the mixture until it turns into a creamy consistency.
Transfer to serving bowls. To enhance the flavors, top the soup with a dollop of sour cream, some croutons, and a sprinkle of fresh sage. Serve warm and enjoy!
