Tuesday, December 10, 2013


~ allrecipes

1/4 c. butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored, and chopped
1 onion, chopped
1/2 c. red lentils
1/2 t. minced fresh ginger
1/2 t. pepper
1 t. salt
1/2 t. cumin
1/2 t. chili powder
1/2 t. paprika
4 c. vegetable broth
plain yogurt

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the sweet potatoes, carrots, apple, and onion in the pot; stir until the onions are translucent, about 10 minutes.

Add the lentils, ginger, pepper, salt, cumin, chili powder, paprika, and broth into the pot with the apple and vegetable mixture. Bring to a boil over high heat, then reduce to medium-low.  Cover and simmer until the lentils and vegetables are soft, about 30 minutes.

Use an immersion blender to puree the soup or, working in batches and filling the blender halfway with each batch, pour the soup into a blender, puree until smooth, then pour into a new bowl or pot.

If you used a regular blender, then return the pureed soup to the cooking pot.  Bring soup back to a simmer over medium-high heat for about 10 minutes. Add water as needed to thin the soup to desired consistency. Serve with yogurt for garnish.

Notes: Sometimes I use coconut oil instead of butter. It's also good mixed with quinoa if you want to add more protein while keeping it a vegetarian dish.


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