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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | butter | 2 | sweetpotato, 5" long | Sweetpotato peeled & diced | 3 | large (7-1/4" to 8-1/2" long) | carrot,chopped | 1 | large (3-1/4" dia) (approx 2 per lb) | apple, peeled and chopped | 1 | large | Onion, chopped | 1/2 | cup | lentils red uncooked | 1/2 | teaspoon | fresh ginger, grated | 1/2 | teaspoon | black pepper | 1 | teaspoon | salt | 1/2 | teaspoon | Spices, ground cumin | 1/2 | teaspoon | chili powder | 1/2 | teaspoon | Paprika | 4 | cups | Vegetable broth |
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Steps
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Sequence
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Step
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| | 1 | Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook until the onions are translucent, about 10 minutes. | | 2 | Stir in the lentils, ginger, spices and broth. 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. | | 3 | Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully pulse a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. (If you have a stick blender, you can puree the soup right in the cooking pot.) | | 4 | Return puree to cooking pot and bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. | | 5 | Garnish with plain yogurt or cumbled feta cheese (not included in nutritional information.) |
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