Comforting, nourishing, and full or health benefits, this soup is a must-have on cold winter days. 

Made with good-for-you ingredients like sweet potatoes, lentils, carrots, coconut milk, and turmeric, this plant-based soup is an easy way to hit your protein goals and while staying cozy.

Soup-erfood Benefits

Red lentils are the star ingredient here—they're an excellent source of fibre and protein, support digestion, and help regulate blood sugar levels. 

Turmeric's anti-inflammatory properties can alleviate joint pain and contribute to better overall health.

Add to that the sweet potatoes and carrots, which are loaded with beta-carotene, a powerful antioxidant that the body converts to vitamin A, which supports eye health and strengthens the immune system. 

Protein-rich, Anti-inflammatory soup Recipe

Ingredients

5 tbsp extra virgin olive oil, divided
1 yellow onion, chopped
3 cloves garlic, chopped
2 tsp chopped fresh ginger
1/2 tsp salt, divided
1 tbsp ground turmeric
8 cups low-sodium vegetable broth
1 2/3 cups red lentils
1 sweet potato, peeled and cubed
2 carrots, chopped
1 tsp paprika
1/2 tsp fennel seeds
2 cans (13.5 oz) light coconut milk
1 1/2 tbsp lemon juice
Fresh coriander for garnish (optional)

Directions

1. Heat 3 tablespoons oil in a large saucepan over medium-high heat. Add onion, garlic, ginger and ¼ teaspoon salt. Sauté for 5 minutes until onion softens. Stir in curry powder and turmeric, and cook for 1 minute.
2. Add the broth, lentils and remaining salt. Bring to a boil, then simmer for 15 minutes. Then add the sweet potato and carrots. Continue to simmer until tender (about 15 minutes).
3. In a small saucepan, heat the remaining oil with the paprika and fennel seeds. Remove from heat and set aside.
4. Blend the soup in batches until smooth (we love the Vitamix Ascent X3 soup button for ultra-creamy blends) . Return to the large saucepan, add the coconut milk and bring gently to the boil. Stir in the lemon juice

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