Sweet Potato, Carrot, Apple and Lentil Soup 

Sweet Potato, Carrot, Apple and Lentil Soup
¼ Cup Butter
2 Large Sweet Potatoes (peeled and chopped)
3 Large Carrots, (peeled and chopped)
1 Apple (peeled, cored and chopped)
1 Onion (chopped)
½ Cup Red Lentils
½ Teaspoon Minced Ginger
½ Teaspoon Black Pepper
1 Teaspoon Salt
½ Teaspoon ground Cumin
½ Teaspoon Chili powder
½ Teaspoon Paprika
4 Cups Vegetable Broth or Water
Plain Yogurt
  1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent (about 10 minutes)
  2. Stir the lentils, ginger, black pepper, salt, cumin chili powder, paprika and vegetable broth or water into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover and simmer until the lentils and vegetables are soft. (about 30 minutes)
  3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a kitchen towel and carefully start the blender, using quick pulses to the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. (Or use a stick blender and puree the soup right in the cooking pot)
  4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat (about 10 minutes) Add water as needed to thin the soup to your preferred consistency. Serve with yogurt as garnish.

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