1/4 cup butter 2 large sweet potatoes, peeled & chopped 3 large carrots, peeled & chopped 1 apple, peeled, cored & chopped 1 onion, chopped 1/2 cup red lentils 1/2 tsp. minced fresh ginger 1/2 tsp. pepper 1 tsp. salt 1/2 tsp. cumin 1/2 tsp. chili powder 4 cups vegetable broth Plain yogurt Melt butter in a large pot. Place sweet potatoes, carrots, apple and onion in the pot. Stir and cook mixture until the onions are translucent, about 10 minutes. Stir in the lentils, ginger, pepper, salt, cumin, chili powder, and vegetable broth. Bring to a boil, then reduce to medium-low, cover and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour the soup into the blender, turn to a puree. Return the pureed soup to the cooking pot and bring to a boil again, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. Sweet potato, carrot, apple and red lentil soup
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1/4 cup butter
2 large sweet potatoes, peeled & chopped
3 large carrots, peeled & chopped
1 apple, peeled, cored & chopped
1 onion, chopped
1/2 cup red lentils
1/2 tsp. minced fresh ginger
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
4 cups vegetable broth
Plain yogurt
Melt butter in a large pot. Place sweet potatoes, carrots, apple and onion in the pot. Stir and cook mixture until the onions are translucent, about 10 minutes.
Stir in the lentils, ginger, pepper, salt, cumin, chili powder, and vegetable broth. Bring to a boil, then reduce to medium-low, cover and simmer until the lentils and vegetables are soft, about 30 minutes.
Working in batches, pour the soup into the blender, turn to a puree.
Return the pureed soup to the cooking pot and bring to a boil again, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Sweet potato, carrot, apple and red lentil soup
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