Nourishing Carrot & Sweet Potato Soup

Serves 6


  • 2 cups chopped carrots
  • 2 cups chopped sweet potato or squash
  • 1 cup chopped fennel bulb
  • ¼ cup split pea lentils (red)
  • 2 tsp ghee
  • 1 chopped onion
  • ½ tsp cumin seeds
  • 1 inch chopped ginger
  • 2 cloves garlic
  • ½ tsp turmeric
  • Salt & pepper to taste
  • 1 tbsp Pukka’s organic Hemp Seed Oil
  • Coriander leaves to garnish

Sauté the cumin and onion in ghee for 2 mins. Add carrots, sweet potato, fennel and lentils and cover with water. Bring to the boil. Add salt, pepper, ginger, garlic and turmeric and simmer until vegetables are soft. Allow to cool a little before blending to a smooth consistency. Before serving add Hemp Seed Oil and coriander garnish.

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