Yam, Lentil, and Ginger Soup

Yam, Lentil, and Ginger Soup

April 21, 2018

Watch how to make this recipe

Blend Time: 2 mins

Prep Time: 10 minutes

200 calories

Yields 12 ounces

Difficulty: easy


  • 1 cup lentils (we used pre-cooked, canned golden lentils)
  • 5 yams, peeled and roughly chopped
  • 2 Tbsp. of fresh turmeric, grated or finely diced
  • 4 Tbsp. ginger (grated or finely diced)
  • 1 Tbsp. of organic coconut oil
  • 6 cups of vegetable stock
  • 1/4 cup of organic coconut milk
  • 1 bunch of fresh cilantro, finely chopped
  • Black pepper to taste
  • Sea salt to taste


  1. Open lentils
  2. Melt the coconut oil on a medium heat
  3. Add in the grated turmeric, ginger and lentils.
  4. Sauté for a 3-5 minutes until fragrant,
  5. Add in the yams. Toss until well coated and slightly caramelized.
  6. Pour in stock, bring to a gentle boil
  7. Simmer until lentil and yams are soft
  8. Take the soup off the heat
  9. Add to blender with coconut milk and cilantro
  10. Add pepper and salt
  11. Cleanblend
  12. Serve and garnish (we used grated ginger, cilantro, and sea salt for garnishes
  13. Enjoy

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