Sweet Potato, Carrot, Apple, and Red Lentil Soup
This winter puréed sweet potato and lentil soup will warm you up on the inside while still protecting the waistline. Serve with a dollop of plain yogurt or some crumbled feta cheese on top if desired.
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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1 teaspoon salt
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½ teaspoon minced fresh ginger
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½ teaspoon ground black pepper
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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
Instructions
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Melt butter in a large, heavy-bottomed pot over medium-high heat. Add sweet potatoes, carrots, apple, and onion; cook and stir until onion is translucent, about 10 minutes.
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Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.
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Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.
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