Carrot | Parsnip | Turmeric | Ginger | Red Lentil | Detox Soup

Ingredients

• ½ cup cooked red lentils
• ½ sweet potato peeled and cut into cubes
• 3 carrots peeled and roughly chopped
• 1 parsnip peeled and roughly chopped
• 1 onion peeled and cut into quarters
• 3 garlic cloves crushed
• 1 teaspoon fresh turmeric root + turmeric powder
• 1 teaspoon cumin powder
• Pinch of chili powder
• ¼ teaspoon sea salt
• 1 cup low sodium vegetable broth warm
• 1 cup chicken broth warm
• ½ inch piece of ginger peeled and grated
• 1 teaspoon Argan oil or coconut oil
• Fresh parsley 1 teaspoon coconut milk (optional), to garnish

Instructions

1. Preheat the oven to 329ºF.
2. Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion and garlic; season with salt, chili, turmeric, and cumin; add the coconut oil and toss to combine.
3. Roast for 20 minutes then <g class="gr_ gr_72 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace gr-progress" id="72" data-gr-id="72">transfer</g> into the blender.
4. Add the warm vegetable broth, grated ginger, grated turmeric, and cooked red lentils into the blender and process to obtain a smooth cream. Add extra broth if too thick.
5. Serve warm, garnished with fresh parsley