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
- butter: 0.25 cup
- sweet potatoes: 2 piece (chopped)
- carrots: 3 piece (chopped)
- apple - peeled, cored, and: 1 piece (chopped)
- onion: 1 piece (chopped)
- red lentils: 0.5 cup
- salt: 1 tsp
- fresh ginger: 0.5 tsp (minced)
- ground black pepper: 0.5 tsp
- ground cumin: 0.5 tsp
- chili powder: 0.5 tsp
- paprika: 0.5 tsp
- vegetable broth: 4 cups
Metric Conversion
Stages of cooking
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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. Unknown
