This winter pureed soup will warm you up on the inside while still protecting the waistline.
Sweet Potato, Carrot, Apple, and Red Lentil Soup
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Sweet Potato, Carrot, Apple, and Red Lentil Soup
Rated 5.0 stars by 1 users
Category
Soup
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
There are two good reasons why this recipe is a 5-star meal: First, at any given time, the average health-conscious person has all of these ingredients in her kitchen, which makes it so convenient. And second, the flavors and spices are spot on! Take my word for it--this recipe is worth making!
Ingredients
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¼ cup butter
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2 large sweet potatoes, peeled and chopped
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3 large carrots, peeled and chopped
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1 apple, peeled, cored and chopped
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1 onion, chopped
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½ cup red lentils
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½ teaspoon minced fresh ginger
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4 cups vegetable broth
Directions
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.
Recipe Note
This soup is also great served with crumbled feta cheese instead of yogurt as garnish.