Servings |
4people |
Cook Time |
45minutes |
|
|
This vegan soup gets a wonderful creamy texture from the sweet potatoes and carrots and it’s packed with antioxidants, vitamins and fibre from the vegetables and plant protein from the lentils. Serve with wholegrain, crusty rolls for a satisfying dinner.
If you don’t have any coconut oil, this soup is equally delicious and nutrient-rich made with olive oil. Any leftovers are great for the lunchbox the next day.