sweet potato, carrot, apple, and red lentil soup

Ingredients

• Servings: 6
• 1/4 cup butter
• 2 large sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 apple, peeled, cored and chopped
• 1 onion, chopped
• 1/2 cup red lentils
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups vegetable broth
• plain yogurt

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.
• stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth 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.
• 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 folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• 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 for garnish.