Orange root vegetable, lentil + ginger soup with toasted pumpkin seeds

This is one of my ultimate comfort food meals- as almost anything with sweet potato is! I really love to make this in autumn and winter, but it was a slightly grey day when I made this and I couldn’t resist. It’s a very creamy, filling soup, and is easy on the body for digestion, which is why it makes a great dinner option. I hope you enjoy it as much as I do.

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Serves 6

Ingredients:

1tbsp butter/ghee/coconut oil

3 garlic cloves, finely chopped

2 onions, chopped

2 carrots, chopped

2 medium sweet potatoes, chopped (if you’re blender isn’t very powerful, chop them smaller)

2 bay leaves

400g red lentils, rinsed

Thumb-sized piece of fresh ginger, peeled and diced

1 tsp ground coriander

Salt and black pepper, to taste

1.5L bone broth or water

Natural yoghurt or coconut yoghurt, to serve (optional)

 

For the toasted pumpkin seeds:

50g pumpkin seeds

1/2tsp ground coriander

Method:

Melt the butter in a large saucepan and add the garlic, onion, ginger, carrots, sweet potatoes and bay leaves to the pan and cook over a medium heat for 15 minutes until soft but not browned.

Add the bone broth, lentils, ground coriander and season to taste. Bring to the boil and cover with a lid. Then reduce the heat and simmer for 30 minutes.

10 minutes before the soup is ready, dry-fry the ground coriander in a frying pan over a low heat for about 1 minute until fragrant- make sure it doesn’t burn. Add the pumpkin seeds and cook for about 4 minutes until crispy and slightly browned.

Remove the bay leaves from the soup and blend until smooth (I use a hand blender). Serve with the natural yoghurt if using, and the toasted pumpkin seeds sprinkled on top.

Enjoy!

Lauren x

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