Description
This Sweet Potato, Carrot, Apple, and Red Lentil Soup is a nutritious and hearty meal that combines the natural sweetness of vegetables and apples with the protein-rich red lentils. Packed with vitamins, minerals, and flavor, it’s a perfect comfort food for cooler days.
Ingredients
- ¼ cup butter
- 2 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 apple, peeled, cored, and chopped
- 1 onion, chopped
- ½ cup red lentils
- 1 teaspoon salt
- ½ teaspoon minced fresh ginger
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 4 cups vegetable broth
Instructions
- Sauté Vegetables: In a large, heavy-bottomed pot, melt the butter over medium-high heat. Add the sweet potatoes, carrots, apple, and onion. Cook, stirring occasionally, until the onion is translucent, about 10 minutes.
- Add Spices and Lentils: Stir in the red lentils, salt, ginger, black pepper, cumin, chili powder, and paprika. Mix well to combine.
- Add Broth and Simmer: Pour in the vegetable broth, bringing the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer until the lentils and vegetables are soft, approximately 30 minutes.
- Blend the Soup: Allow the soup to cool slightly. Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, puréeing until smooth, then return it to the pot.
- Reheat and Serve: Reheat the soup over medium heat if necessary. Serve hot, optionally garnished with a dollop of yogurt or a sprinkle of fresh herbs.
Notes
- Spice Adjustments: Increase or decrease the amount of chili powder and cumin to suit your taste preferences.
- Add Greens: Stir in a handful of spinach or kale during the last 5 minutes of cooking for added nutrients.
- Creamy Version: Add a splash of coconut milk or a dollop of cream after blending for a richer texture.
