3 Ingredient Soup Recipe (sweet potato, carrot, lentils)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be more nutritious and flavorful.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: carrots

Both alternatives provide a similar texture and sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is often less expensive.

Peel 3 or 4 carrots and 2 sweet potatoes.

Cut the vegetables into smaller pieces, preferably thinly for faster cooking.

Add olive oil to a large pot and place sliced sweet potatoes in it.

Add sliced carrots to the pot.

Gently sauté the sweet potatoes and carrots on medium heat.

Add 1 cup of red lentils to the pot.

Pour about 1 liter of water to cover the vegetables.

Bring to a boil and skim off the foam.

Add dry bay leaves for aroma.

Season with black pepper and sea salt to taste.

Stir and cook for about 25 minutes until vegetables are soft.

Let the soup cool slightly and blend until smooth using a stand blender or immersion blender.

Serve warm and garnish with dried thyme and chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens