Lentil Coconut Soup with Roasted Sweet Potato, Avocado & Cranberries

ROASTED SWEET POTATO:

• 2 big sweet potatoes, peeled and diced
• 2 tbsp. extra virgin olive oil
• 1/2 tsp. cinnamon powder
• 1/2 tsp. salt
• 1/2 tsp. pepper

SOUP:

• 2 tbsp. extra virgin olive oil
• 1 small red onion, peeled and diced
• 3 cloves of garlic
• 1 stalk of celery, finely diced
• 2 tsp. curry powder
• 1 tsp. ginger powder
• 1 tsp. turmeric powder
• 1 tsp. fennel seeds
• 450 g red lentils, washed
• 1.2 liter water, hot
• 1 can of coconut milk

ALSO:

• 1 handful cranberries
• 1 handful of cilantro, chopped
• 1 avocado, peeled, cored and
  sliced
• 1 tbsp. flax seeds, roasted
• 1 pinch of chili flakes

Instructions

1. 1. ROASTED SWEET POTATOES: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
   2. In a bowl combine sweet potatoes with olive oil, cinnamon, salt and pepper and bake for 25-30 minutes or until nicely browned. Set aside.
   3. SOUP: In a pan, heat olive oil. Add onion, garlic and celery and sauté over medium to high heat until lightly browned, stirring occasionally.
   4. Add curry, ginger, turmeric powder and fennel seeds. Roast for 3 minutes.
   5. Add lentils and hot water. Bring to a boil and cook for about 15 min or until tender.
   6. Add coconut milk and stir well.
   7. ALSO: Serve soup with roasted sweet potatoes, cranberries, cilantro,
      Avocado and flax seeds. Sprinkle with chili flakes and enjoy:)

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