Ingredients (for 2 servings):

• 1/2 cup orange lentils (rinsed)
• 1 cup sweet potato (peeled and chopped)
• 2 carrots (peeled and chopped)
• 1 small onion (finely chopped)
• 1 tablespoon coconut cream
• 1 teaspoon turmeric powder
• 1-inch piece fresh ginger (grated or finely chopped)
• A pinch of black pepper
• 1 tablespoon ghee
• 2 cups water
• 1 tablespoon miso paste
• 1/2 cup canned chickpeas (drained and rinsed)
• 1/2 cup silken tofu (for added protein)
• 1 tablespoon hemp seeds (for additional protein and texture, to garnish)
• 1/2 teaspoon cumin powder (for chickpeas)
• 1/2 teaspoon paprika (for chickpeas)
• Salt to taste
• Optional: Fresh coriander leaves (for garnish)

Instructions:

1. Roast the chickpeas: Preheat the oven to 200°C (400°F). Toss the chickpeas with ghee, cumin, paprika, and salt. Spread them on a baking tray and roast for 20-25 minutes until crunchy. Set aside.
2. Cook the soup: In a large pot, heat 1 tablespoon of ghee over medium heat. Add the chopped onion and ginger, and sauté for 2-3 minutes until soft and fragrant. Add the sweet potato, carrots, turmeric, and black pepper, and sauté for another 3-4 minutes. Add the orange lentils and water, bring to a boil, then reduce heat and simmer for 20 minutes or until the vegetables and lentils are soft.
3. Add tofu and miso: Stir in the silken tofu and miso paste, then remove from heat. Use an immersion blender or transfer to a blender to puree until smooth. Stir in the coconut cream and adjust seasoning with salt, if needed.
4. Serve: Divide the soup into bowls. Top with roasted chickpeas, sprinkle with hemp seeds, and garnish with fresh coriander leaves (if using).

Ayurvedic Sidenotes:

• Vata: Pacifying
• Pitta: Pacifying
• Kapha: Slightly Aggravating

Sweet potato is grounding and pacifies vata, providing natural sweetness and nourishment. Ginger and turmeric support digestion and have anti-inflammatory benefits, while lentils, tofu, and hemp seeds boost the protein content of this dish. The addition of miso enhances the soup’s flavor and digestion benefits.

Nutritional Value (per serving):

• Protein: ~18-20 grams per serving

This Protein-Packed Sweet Potato Carrot Soup with Ginger is a warm, hearty, and protein-rich dish perfect for balancing the doshas and providing nourishment during colder months.