Sweet, hearty and deliciously spicy, this Sweet Potato, Carrot, Apple, and Red Lentil Soups makes the perfect appetizer before your main course.
If you have a list of comfort foods, this Sweet Potato, Carrot, Apple, and Red Lentil Soup is another one to add to that list.
A purely delicious soup that will warm you up on those extra cold days. Though it can be deliciously enjoyed any time of the year.
Serve with a dollop of plain yogurt, sour cream, mascarpone or crumbled tangy goat cheese.
Go the extra mile and add some pumpkin seeds and a drizzle of raw honey.
Sweet Potato, Carrot, Apple, and Red Lentil Soup
1/4 cup butter, unsalted
2 large (3 medium) sweet potatoes, peeled and chopped
3 large carrots (can opt for rainbow carrots), peeled and chopped
1 apple (can use a Honey Crisp, Granny Smith, or one of your choice) – peeled, cored, and chopped
Read More Here About Cooking With Apples
To add some extra fiber to your diet, you can choose not to peel the sweet potatoes, carrots and apple.
Just be sure to wash the fruit and vegetables thoroughly. And core and remove the seeds from the apple.
1 medium yellow onion, chopped
1/2 cup red lentils
1 teaspoon salt
1/2 teaspoon fresh ginger, minced
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes or powder
1/2 teaspoon paprika
4 cups vegetable broth
Melt butter in a large, heavy-bottomed pot over medium-high heat. Add sweet potatoes, carrots, apple, and onion. Cook stirring until the onion is translucent, about 10 minutes.
Stir in broth, lentils, salt, ginger, pepper, cumin, chili powder and paprika. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.
Purée soup in a blender in batches or alternatively leave soup in the pot and use an immersion blender.
Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water if needed to thin soup to your preferred consistency.
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