This is a quick, easy and satisfying soup that can be made up in 20 minutes.

Benefits: Sweet Potato is an excellent source of vitamins, minerals, and fiber. Lentils provide an excellent source of protein, fiber and phytoestrogens. The active component of Turmeric is Curcumin, which is anti-inflammatory, antioxidant, antiseptic and analgesic. Amongst many other benefits, studies report that curcumin aids liver detoxification helps to boost immune function, assists in the balance of blood glucose levels and promotes digestive health. Notable tip: by adding regular black pepper along with the turmeric, the effects of curcumin in our body are enhanced by 1000 times! 


2 small sweet potatoes cubed
1 medium onion cubed
2 medium carrots cut into chunks
1 cup red lentils
1tsp turmeric
1tsp cumin
1tsp ginger (fresh grated or dried)
1 garlic clove crushed
1 tsp coconut oil/ olive oil
600 ml boiling water with 1 heaped tsp veg boullion/ 1 cube
Pinch of each sea salt and black pepper. (Adjust to taste)

To serve:
Fresh coriander
Natural yoghurt
Lemon quarters to squeeze over.


  • Add 1 tsp oil to a preheated medium saucepan, add onions, ginger, cumin, and turmeric.

  • Fry on medium heat until onions are softened.

  • Meanwhile, chop the rest of the veg. Add these along with the garlic, and stir to coat in the spices.

  • Next, add the lentils and hot stock. Bring to boil, then turn down to simmer for around 15/ 20 mins.

  • Use a hand blender to bring the soup to a smooth consistency.

  • Add more water if necessary and adjust seasoning.

  • Serve immediately with a spoon of yogurt dropped on, chopped coriander and a squeeze of lemon.

  • Store in the fridge and eat within 5 days.