Being stuck indoors for longer periods during the winter calls for a hearty immune boosting soup so for any soup lovers, here's an easy-to-make recipe filled with anti-inflammatory ingredients. Because it's only mildly spicy as well as creamy and sweet tasting (yet full of goodness), it's usually acceptable to kids. Adults can bump up the spice level using a medium curry powder or add a little freshly chopped chilli, as desired!
Gluten and dairy free.
Ingredients (Four Medium Servings)
2 medium sweet potatoes (organic if possible) 2 large carrots (organic if possible) 1 large red onion
60g (dry weight) red lentils (soaked and rinsed) 1 tbsp coconut cream 1 Kallo vegetable stock cube 1 tsp of mild curry powder 1 tsp turmeric 1 medium clove of garlic (crushed) 1 cm cube of fresh ginger (grated) ¼ tsp black pepper ¼ tsp sea salt (I use Maldon, widely available) Water for boiling
Directions
1. Wash and chop sweet potatoes and carrots into large chunks (leaving skins on if organic). 2. Peel and chop red onion. 3. Cover chopped vegetables with water in a medium sized pot and bring to the boil. Then reduce temperature slightly and cook for 8 minutes. 4. Add in lentils, coconut cream, stock cube, curry powder, turmeric, garlic, ginger, black pepper and sea salt. Simmer for a further 10 minutes or until all vegetables are soft. 5. Use a stick blender or food processor to blend.