This soup is a beautiful, warming soup that can be enjoyed year round. It is, however, particularly good in autumn when sweet potato is at its best. Vibrant yellows and oranges reflect the season, and are also the pigments of immune-boosting nutrients such as beta-carotene and vitamin C. Warming flavours from the onion, garlic, ginger and turmeric also help to stave off colds and flu, and lentils provide a serve of protein, to help keep you fighting fit as the days get cooler.
Preparation time: 10mins
Cooking time: 30mins
1 tbsp coconut oil
1 brown onion, finely chopped
1 tbsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 small red chilli, finely chopped, optional
1 tbsp grated fresh ginger
2 cloves garlic, crushed or finely chopped
1L chicken or vegetable broth or water
800g sweet potato, washed and chopped
1 can lentils, rinsed
240ml can coconut milk, optional
For a GAPS friendly version, swap the sweet potato for pumpkin.
For a low FODMAP version, omit the garlic and onion, and replace the sweet potato for Jap or Kent pumpkin. Be sure to use a FODMAP friendly stock (try the Sue Shepherd range from supermarkets and health food stores, or make your own).
For a low amine option, omit the chilli.
Created by Melbourne Naturopath Bree Jenner