Spicy, Anti-inflammatory Soup with Sweet Potatoes






(vegetarian, gluten-free)


  • 1 brown onion
  • 1 TBSP of coconut or olive oil
  • 1-2 garlic cloves, minced
  • ½ fresh red chilli or ½ tsp of ground chilli powder
  • 1 little knob of fresh ginger
  • 1 tsp of yellow mustard seeds
  • 2 tsp of turmeric
  • 1 tsp of cumin seeds
  • 1 cup of red lentils (soaked and rinsed)
  • 1 large sweet potato
  • 4 cups of good quality vegetable broth
  • 1/2 head of cauliflower, cut into little florets
  • ½ head of broccoli
  • 3 TBSP of full-fat coconut cream
  • Season with salt and pepper to taste (if your vegetable broth already contains salt, season only with pepper)



  1. Sauté your onion, garlic, fresh ginger, chilli and spices until fragrant.
  2. Add your rinsed red lentils and sweet potato and leave on medium heat for 1 minute.
  3. Add your vegetable broth and the rest of your vegetables and simmer until your veggies are tender and lentils have broken up (about 30-45 minutes).
  4. Season to taste.
  5. Add 3 TBSP of full-fat coconut cream, stirring to combine.
  6. Optional: Blend in food processor.



Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top