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Sweet Potato Red Lentil Coconut Curry Soup

We’re releasing a Winter eBook next week, full of seasonal recipes and winter tips, written by purely elizabeth and our holistic nutrition counselor and foodie friends.

You will be able to download the free eBook from our website, so keep your eyes peeled!
Here’s a sneak peek!

Sweet Potato Red Lentil

Coconut Curry Soup
3 sweet potatoes, peeled and diced into small pieces
2 tbsp olive oil
1 onion, diced
1 tbsp fresh grated ginger
1 garlic clove, minced
4 cups of vegetable stock
1 can of light coconut milk
1 tbsp red curry paste
1 cup red lentils
salt to taste
1. Preheat oven to 425. Toss sweet potatoes with 1 tbsp of olive oil and roast for 25 minutes.
2. Meanwhile, in a medium pot, sauté the ginger, onion, and garlic in oil until
3. Add all the other ingredients, simmer, covered, for 25 minutes or so. Add
roasted sweet potatoes and continue to simmer for 10-15 minutes.
4. Use an immersion blender (or food processor) to blend into smooth or desired consistency.

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