Sweet and Citrusy Red Soup

Hey Friends!

TONIGHT I have a recipe to share with you that I adapted myself from the Thug Kitchen gurus! I made it for an easy and filling dinner to share with my roomies and sister tonight, while we learned and talked about the issues surrounding fair trade.

All the ingredients in this soup are usually fair trade at your local grocery store, relatively cheap, and high in micronutrients! My sister is vegan, but I added local chicken to my own and Maddie’s soups.

Sweet and Citrusy Red Soup

Serves 8-12


1 large onion, finely chopped

2 tsp coconut oil

1 1/2 cups baby carrots, chopped

2 sweet potatoes, peeled and diced

2 tsp cumin

1/4 tsp salt

1/2 tsp garlic powder

4 cups red lentils, rinsed

10 cups vegetable broth

2 Tbsp lemon juice


  1. In large soup pot, saute onion in oil for about 3 minutes over medium heat, or until browning. Add carrots and sweet potatoes, and saute another 3 minutes. Stir in spices, lentils, and broth.
  2. Cook, uncovered, over medium heat, stirring occasionally, until lentils and potatoes are soft; about 20 minutes. Remove from heat. Stir in lemon juice.
  3. Serve warm with diced, cooked chicken, crackers, or bread, if desired.



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