i quickly made this soup the other day as i was trying to create a meal from what we had in the house. i have been loving getting fresh ginger and turmeric from our local farms and using them in as many meals as i can! those two fresh and healing ingredients were my starting point for this light- comforting soup! enjoy!
ingredients
2 large sweet potatoes, peeled and diced
1/2 teaspoon ground cumin
2 Tbsp coconut oil
1 onion, diced
2 ribs of celery, diced
1 cup red lentils
1 quart vegetable stock
2 cloves of garlic
2 small persimmons or 1 large persimmon, peeled
a 3 inch piece of fresh turmeric, remove skin if needed
a 3 inch piece of fresh ginger, remove skin if needed
1 can of coconut milk
salt to taste
directions
-pre-heat oven to 400 degrees
-in a roasting pan, combine diced sweet potatoes, 1 Tbsp coconut oil, cumin and salt
-roast for 20 minutes, turning potatoes mid way
-meanwhile, in a large soup pot; saute the onions and celery on medium to low heat in 1 Tbsp coconut oil
-add the lentils, stock, roasted sweet potatoes and simmer for 20 minutes
-when the lentils are cooked, pour the soup into a blender and add the rest of the ingredients
-blend until smooth
-return to soup pot until ready to heat
-serve with croutons atop, optional
croutons
-1 Tbsp coconut oil, diced stale bread, salt to taste
-bake at 350 until browned
photos and recipe by Kristen Bach