By Hollie Harris
Nilla from VanillaFood knows a thing or two about serving up delicious healthy meals and this weeks share this warming recipe for Sweet Potato and Coconut Soup. This is ideal for a quick and easy Wintery lunch. Of course VanillaFood is open Monday to Saturday for breakfast and lunch in Belmondos Organic Market. Stop in and try their delicious and healthy meals.
Sweet Potato and Coconut Soup
Ingredients (serves 2)
½ cup cooked red lentils
1 sweet potato, peeled and cut in cubes
3 carrots, peeled and roughly chopped
1 parsnip, peeled and roughly chopped
1 onion, peeled and cut in quarters
3 garlic cloves, crushed
1 tsp turmeric powder
1 tsp cumin powder
Pinch of chilli powder
¼ tsp sea salt
1 1/2 cups vegetable broth, warm
1 knob ginger, peeled and grated
1 tsp coconut oil
1 cup coconut milk
coconut yoghurt, to garnish
Heat the oven at 165°C.
Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, and garlic, season with salt, chilli, turmeric, and cumin, add the coconut oil and toss to combine.
Roast for 20 minutes then transfer into the blender.
Add the warm vegetable broth, grated ginger, coconut milk and cooked red lentils into the blender and process to obtain a smooth cream.
Serve warm, garnished with fresh herbs.