Sweet Potato, Carrot, Apple and Red Lentil Soup
Sweet, hearty and deliciously spicy, this soup makes the perfect appetizer or main course.
Sweet Potato, Carrot, Apple and Red Lentil Soup
Sweet Potato, Carrot, Apple and Red Lentil Soup
| Servings | Cook Time |
| 6 | 45minutes |
| Servings |
| 6 |
| Cook Time |
| 45minutes |
Ingredients
- 3 carrots peeled and chopped
- 2 sweet potatoes peeled and chopped
- 1 apple peeled, cored and chopped
- 1 onion chopped
- 4 cups vegetable broth
- 2 cups water
- 1/2 cup dried red lentils
- 1/4 cup butter
- 2 tbsp fresh ginger minced
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp ground black pepper
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Instructions
- In a large saucepan or stockpot, melt butter over medium-high heat. Add sweet potatoes, carrots, apple and onion; fry, stirring often, until softened and translucent, about 10 minutes.
- Add broth, water, lentils, ginger, salt, cumin, chili powder, paprika and black pepper; bring to boil over high heat. Reduce heat to medium-low and simmer, covered, until lentils and vegetables are soft, about 30 minutes. Allow to cool.
- Working in batches, pour the cooled soup into a blender, filling no more than halfway. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses, before leaving it on to purée. (Alternately, you can use an immersion blender and purée the soup in pot.) Return to pot and reheat before serving.
