Healthy autumn and winter soup
Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 50 mins
Servings: 8
Best Season: Fall



Fresh Vegetables and Herbs

Dry Spices


    1. Roasting The Sweet Potatoes and Cauliflower
      Wash and cut the cauliflower and two of the sweet potatoes in very small cubes & florets. Season with salt and 1 tablespoon of the dry spice mix. Drizzle with some melted ghee. Layer them on 2 lined baking tray and roast for about 25 minutes at 180C
    2. Spices

      Mix all the dry spices in a small jar except the salt.

    3. Making the Soup

      In a Dutch oven or an Instant pot
      Add a little bit of ghee and fry the chopped carrots, celery, onions and tomatoes until onions are soft.
      Add the red lentils and the other sweet potato along with the remaining dry spices.
      Cook for about 2 minutes, stirring constantly to prevent the spices from burning.
      Add about a litre of water and boil for about 30 minutes or until the sweet potatoes and lentils are cooked.

    4. Blending the soup

      Use a hand blender to blend the soup into a smooth texture.
      Add half a can of coconut milk and simmer on low heat until heated through.
      Divide in serving bowls.
      Topped it with the roasted cauliflower and sweet potatoes.
      Garnish with freshly chopped coriander leaves and a squeeze of lime or lemon juice.

    Keywords: red lentil dhal, healthy soup, roasted cauliflower
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    nutrition with mira

    Mira Garvin

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