Grounding Sweet Potato Detox Soup

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Detoxing during winter can be pretty challenging, especially if you are someone who easily notices the cold within your own body. Sometimes, even without noticing, we become a little jittery with our thought patterns as well – anxiety, worrying, shyness, and as if our feet aren’t really touching the ground. While the latter can feel amazing most of the time, like flying, if we do not balance it our beautiful wings becomes simple, dream-crushing burn out.

I always advice my clients to keep a journal to track their moods and what they eat – these two things have a direct correlation with each other. Raw food gives us a lot of energy, cooked food sometimes make us feel tired, cold foods are refreshing, warm foods are comforting. There is no good or bad, in my book, but only the wisdom to use food strategically.

This soup is going to last me a few days. It is incredibly filling and you can easily store it in the fridge. It does leave the aroma of garlic everywhere, though, so be mindful in the process of making it and also when you decide to eat it (as dinner is best). Alternatively, you can replace the garlic with hing/asafoetida which will not make you feel sleepy or scent everything it touches as garlic sometimes does.

Adapted from The Awesome Green.
Serves: 2
Total time: 25 minutes

Ingredients
½ cup cooked red lentils
1 sweet potato, cut in cubes
3 carrots, peeled and roughly chopped
1 parsnip, peeled and roughly chopped
1 onion, peeled and cut in quarters
2 garlic cloves, crushed
1 tsp turmeric powder
1 tsp cumin powder
Pinch of chili powder as garnish
A few grounds of Himalayan pink salt
1 cup boiled water
½ inch piece of ginger
2 tbsp olive oil
Fresh Italian parsley (at least a few twigs)
Unsweetened almond milk, to garnish
Crushed nuts and flax seeds, to garnish
A light squeeze of lemon

Instructions
Heat the oven at 165°C.
Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, and garlic, season with salt, add the olive oil and toss to combine.
Roast for 20 minutes then transfer into the blender.
Add the warm water, ginger, turmeric, cumin and cooked red lentils into the blender and process to obtain a smooth cream.
Serve warm, garnished with fresh parsley, chilli powder, a sprinkle of crumbled nuts and flax seeds, and a squeeze of lemon for zingy freshness.

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