Fresh parsley, 1 teaspoon coconut milk, to garnish
Instructions
Heat the oven to 400*
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.
Roast for 1 hour then transfer into the blender.
Add the warm vegetable broth, grated ginger, and cooked red lentils into the blender and process to obtain a smooth cream.
Serve warm, garnished with fresh parsley.
Recipe by Disturing the Peas at http://www.disturbingthepeas.com/sweet-potato-soup/