This Nourishing Sweet Potato and Lentil Soup by Sally Obermeder and Maha Corbett will warm your heart and your soul.
Quite timely since winter is coming.
This will be a great soup to brighten up your table and will warm you up as well.
Method
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Preheat the oven to 180°C. Line a large oven tray with baking paper.
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Place the sweet potato, carrot, leek and onion on the prepared tray. Add the olive oil and spices and toss well to coat.
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Roast for 40 minutes or until the vegetables are tender.
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Meanwhile, cook lentils in a large saucepan according to packet directions. Drain and return to saucepan over medium heat.
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Add the roasted vegetables along with the vegetable stock and coconut milk.
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Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Cool slightly. Using a stick blender, blend soup until smooth.
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TO SERVE Drizzle with yoghurt. Sprinkle with cress and cumin.
