Sweet Potato, Carrot, Apple and Red Lentil Soup

 
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I love soups and stews in the winter.  This one is quick and easy because the veggies are coarsely chopped. The spice mixture feels like warm, grounding comfort in the cold months.

I usually use recipes.  This one was given to me without an author to credit.  

Mangia!

Sweet Potato, Carrot, Apple and Red Lentil Soup

INGREDIENTS

  • 2 large sweet potatoes, peeled and coarsely chopped

  • 3 large carrots, peeled and coarsely chopped

  • 1 apple, peeled and chopped

  • 1 onion, peeled and chopped

  • ½ cup red lentils

  • ½ teaspoon minced fresh ginger (I usually use more ginger!)

  • ½ teaspoon ground cumin

  • ½ teaspoon chili powder

  • ½ teaspoon paprika

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 4 cups vegetable broth

OPTIONAL

  • pumpkin seeds

  • cilantro

  • sour cream

  • feta


To start, I pour a little grape seed oil in a large pot.   Place sweet potatoes, carrots, apple and onion in the pot.  Stir and cook until onions are translucent—about 10 minutes.  

Stir in lentils, ginger, all the seasonings, and vegetable broth.  Bring soup to a boil over high heat then reduce the heat, cover, and simmer until lentils and vegetables are soft – about 30 minutes.

The next step calls for pureeing the soup in a blender in batches.  I prefer to hand blend the soup as I like more texture.  You could also leave it stew-like and not blend.

Add water as needed to thin the soup.

Pumpkin seeds are a lovely and nourishing garnish.  I also add cilantro.  A dollop of sour cream or feta cheese may be great as well!

 
recipeLucy RossComment