Ingredients (14)
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butter ¼ cup
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large sweet potatoes peeled, chopped 2
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large carrots peeled, chopped 3
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apple peeled, cored, chopped 1
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onion chopped 1
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red lentils ½ cup
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minced, fresh ginger ½ teaspoon
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ground black pepper ½ teaspoon
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salt 1 teaspoon
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ground cumin ½ teaspoon
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chili powder ½ teaspoon
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paprika ½ teaspoon
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vegetable broth 4 cups
Steps (4)
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1Melt 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.
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2Stir 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.
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3Working 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.
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4Return 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 light dressing for garnish.
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