Sweet Potato, Carrot, Apple, and Red Lentil Soup
This winter puréed sweet potato and lentil soup will warm you up on the inside while still protecting the waistline. Serve with a dollop of plain yogurt or some crumbled feta cheese on top if desired.
Ingredients
- 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
- 1 teaspoon salt
- ½ teaspoon minced fresh ginger
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 4 cups vegetable broth
Instructions
- Melt butter in a large, heavy-bottomed pot over medium-high heat. Add sweet potatoes, carrots, apple, and onion; cook and stir until onion is translucent, about 10 minutes.
- Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.
- Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.
Notes
Recipe Tip
If you don't have an immersion blender, you can use a blender. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway. Hold down the lid of the blender with a folded kitchen towel, then carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée in batches until smooth, then pour into a clean pot and continue with Step 3.