Prep:
5 min
|
Cook:
10 min
Sweet Potato, Carrot, Apple and Red Lentil Soup
- Prep: 20 min
- Cook: 50 min
- Total: 1 hr 10 min
- Servings: 1
Rated 4.5/5
based on 4 customer reviews
Ingredients (14)
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¼ cup butter
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2 large sweet potatoes peeled, chopped
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3 large carrots peeled, chopped
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1 apple peeled, cored, 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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½ teaspoon ground black pepper
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1 teaspoon salt
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½ teaspoon ground cumin
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½ teaspoon chili powder
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½ teaspoon paprika
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4 cups vegetable broth
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Steps (4)
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Step 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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Step 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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Step 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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Step 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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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
