Creamy Sweet Potato Rosemary Soup

Makes approximately  6-8 servings

Ingredients:

• 1 medium sweet potato
• 2 medium carrots
• 1 cup of cooked brown/green lentils
• 1/2 can of coconut milk (full fat not lite)
• 1 L of Vegetable broth
• 1tsp of sea salt
• 1/2 tsp of ginger
• 1 tsp of thyme
• 1/2 tsp of coriander
• 1 clove of minced garlic
• 4 sprigs of rosemary

Directions:

1. Chop sweet potato and carrots, and boil until tender.
2. In a blender add the boiled sweet potatoes and carrots, cooked lentils, coconut milk, half of the vegetable broth, salt, ginger, thyme, coriander, and garlic. Blend until smooth.
3. In a large soup pot pour the contents of the blender in, then add the rest of the broth and rosemary sprigs.
4. Stirring the newly added ingredients in, heat the soup to a medium temperature and let simmer for 40 mins.
5. After 40 mins, take out rosemary sprigs, let soup cool and serve.