Warming Lentil Yam Soup

It is a common misconception that raw vegans only eat salad and do not enjoy comfort food during the winter.  Bogus I say!  I mean, I do eat big salads every day, but I like a little warming food too once in a while.  Like this Warming Lentil Yam Soup.  It was hearty, satisfying, and warm thanks to my dehydrator and the warming spices I added to it.  The best part is it comes together quicker than most soups if you have sprouted red lentils on hand.  I often sprout quite a few, then use them throughout the week in recipes.
Imagine this...taking a spoonful of a creamy soup and being greeted with the aroma of ginger, rosemary and turmeric...slightly sweet, silky and a hint of coconut, your tummy being warmed and your taste buds happy.  This is what I experienced.  With dishes like this, winter is a little more tollerable!  I topped it off with a bit of thick coconut milk and pistachios and it was lovely against the golden hued soup.  I hope you are all staying warm this winter too where you live!

Warming Lentil Yam Soup
Serves 2

1 1/2 cups garnet yams or sweet potatoes , chopped
1 sweet apple, chopped
1 garlic clove
1 tsp ground chipotle powder (or less if you like it less spicy)
2 Tbsp fresh rosemary
1 inch piece fresh ginger
1 tsp turmeric
sea salt to taste
1 1/2 cups raw coconut milk
1 1/2 cups sprouted red lentils*

Thick coconut milk or coconut yogurt for serving**
Chopped raw pistachios for serving

In a high speed blender, combine all ingredients and blend until smooth.  Stir in the lentils, and warm in the dehydrator (or serve at room temperature).  Garnish with coconut milk, and sprinkle with pistachios before serving.

*For the lentils, you will need to start 2 days ahead. Soak the lentils in filtered water for 8 hours, then drain well and place in a sprouting jar in a well lit area (rinsing them twice a day) until tails begin to form, about 24 hours.  Once they have sprouted, they are ready to use and can be stored in the fridge or used right away.
**I make thick coconut milk by buzzing 1 cup fresh coconut meat in the blender with a little coconut water (enough to thin it to the consistency I like). If you do not have fresh coconut, you can use dried if (and only) you have a high speed blender.

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