Carrot, Parsnip and Sweet Potato Soup

• 4-6 Servings

• Prep Time: 20 minutes

• Cook Time: 40 min

• Total Time: 1 Hr

Adopted from I Spy Plum Pie.

Put your root veggies to good use in this delicious, warming soup. Both a comfort and deeply nutritious for these late winter days.

Ingredient

• 1 yellow onion

• 3 cloves garlic

• 2in ginger

• Red chilli

• 3 medium carrots

• 2 medium parsnips

• 1.5 cups sweet potato

• 2tbs extra virgin olive oil

• 1tbs ground coriander

• 2tsp ground cumin

•  1/2 cup red lentils

•  6 cups of vegetable stock

• Plain Yoghurt or sour cream (dairy or vegan - for garnish)

• 1/3 cup fresh cilantro leaves (for garnish)

• 1 lime (for garnish)

Instructions

1. Finely dice the yellow onion, set aside

2. Mince the garlic and grate the ginger, set aside

3. Finely chop the chilli, set aside

4. Peel and dice the carrots, parsnips and sweet potato

5. Heat the oil in a large, heavy bottomed saucepan then put the onion in the pan and cook for 2-3 minutes

6. Add the garlic and ginger and cook for a minute

7. Add the chilli and cook for a further minute

8. Combine the carrots, parsnips and sweet potato in the pan and toss with the onion mixture. Cook for 3-4 minutes

9. Add the coriander and cumin and toss to coat

10. Rinse the red lentils then drain and add to the pan

11. Add the vegetable stock, bring to the boil then simmer for 15-20 minutes until the vegetables and lentils are cooked through

12. Remove from the heat and blend in a blender or food processor until smooth

13. Season, then serve with greek yoghurt, fresh cilantro and lime juice