Moroccan Lentil and Sweet Potato Soup

The kumara and carrots bring out the earthiness of the red lentils, and the cumin, turmeric, cayenne and ginger will take your nose straight to the spice-stacked souks.  The coriander and parsley add a bright freshness to the soup; a crumble of almonds on top brings it all together. 

Ingredients (Serves 4)

Soup
1 large onion, minced
3 carrots, peeled and chopped into 2cm chunks
1 kumara, peeled and chopped into 2cm chunks
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
1 tbsp ground ginger
1/4 tsp ground cayenne
1 cup red lentils
6 cups vegetable broth
Sliced almonds, for garnish 

Fresh Herb Compote
1/2 cup packed parsley
1/2 cup packed coriander
1/2 cup olive oil
1/2 tsp salt

Instructions

Soup
In a large pot, heat the coconut oil over medium-high, then add onions, carrots and sweet potato.

Cook, stirring constantly, for 10 minutes, or until just beginning to brown, then add cumin, cinnamon, turmeric, ginger and cayenne and cook for 2 more minutes, or until spices are fragrant.

Add lentils and broth then bring to a boil. Reduce to heat to low and simmer, covered, for 40 minutes or until sweet potatoes can be easily pierced with fork and lentils have expanded.

Pulse in food processor or blender until ingredients are combined but still rustic and chunky.

Fresh Herb Compote
Pulse together all ingredients. 

To serve, spoon compote atop soup, and top with sliced almonds and salt and pepper to taste.

Recipe from SproutedRoutes.com