Carrot Sweet Potato Coconut Milk Soup

Carrot Sweet Potato Coconut Milk Soup

Packed with vitamin A and fiber, this colorful orange soup is the best choice for a detox dinner.



  • 1/2 cup cooked red lentils
  • 1 sweet potato, peeled and cut into cubes
  • 3 carrots, peeled and roughly chopped
  • 1 parsnip, peeled and roughly chopped
  • 1 onion, peeled and cut into quarters
  • 3 garlic cloves, peeled and crushed
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • Pinch of chili powder
  • 1/4 teaspoon sea salt
  • 2 cups low sodium vegetable broth, warm
  • 1/2-inch piece ginger, peeled and grated
  • 1 teaspoon coconut oil
  • Fresh parsley, for garnish
  • 1 teaspoon coconut milk, for garnish



  1. Preheat the oven to 330 F.
  2. Line a baking sheet with parchment 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.
  3. Roast for 20 minutes, and then transfer to a blender.
  4. Add the warm vegetable broth, grated ginger and cooked red lentils to the blender and process to obtain a smooth, creamy texture.
  5. Serve warm, garnished with fresh parsley and a drizzle of coconut milk, if desired.



Total time: 30 minutes Prep time: 5 minutes Cook time: 25 minutes

NUTRITION INFORMATION: Calories: 382 Fat: 3.5g  Carbs: 73.5g Protein: 16.1g

Author: The Awesome Green
Recipe type: Soups
Cuisine: Vegan
The recipe came from:

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