Warming Lentil Yam Soup

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.