Sweet Potato Soup

Benefits: Slow releasing carbohydrates, source of vitamin A and rich in fibre

Ingredients

¼ tsp sea salt

½ cup cooked red lentils

½ inch piece of ginger peeled and grated

1 sweet potato peeled and cut into cubes

1 butternut squash cut into cubes

1 tsp coconut oil

1 tsp cumin powder

1 tsp cayenne pepper

3 garlic cloves crushed

Pinch of herbs thyme, chives, and rosemary

Instructions

1. Heat the oven at 165°C/329°F.

2. Line a baking sheet with baking paper, add the sweet potato, butternut squash, and garlic, season with salt, herbs add the coconut oil and toss to combine.

3. Roast until cooked

4. Cook lentils as per instructions you can add extra herbs for more flavour

5. Place the cooked sweet potato, butternut squash, herbs, and lentils into a blender with warm grated ginger, and process to obtain a smooth texture.

6. Serve warm, garnished with fresh parsley

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