What's sweet for your waistline and your tummy?
Happy tummy, happy waistline! These two things CAN co-exist! This deliciously sweet but multi-layered flavored soup will keep you feeling nourished and full due to the fruits and vegetables blended in as well as the soft red lentils. Find local sweet potatoes, carrots and apples then serve up with Cinnamon Chip Scones to perfect this scrumptious meal. This recipe calls for minced ginger which also comes in a small tube from the international aisle in the grocery store. Easy!! It keeps longer and sure is handy. Peeling and chopping ginger is not fun for me.
Sweet Potato, Carrot, Apple, and Red Lentil Soup
6 servings322 calories
2-3 tablespoons butter or oil
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable or chicken broth
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 the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Use a stick blender and puree the soup right in the cooking pot. Alternately, you can use a kitchen blender. Pour the soup in, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the it, using 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.
4. Return the pureed soup to the stove top and bring back to a simmer over medium-high heat, about 10 minutes. Add water or broth as needed to thin the soup to your preferred consistency. Serve with a dollop of yogurt for garnish.
Freeze some for later in small ziploc bags that can lie flat in your freezer. They will thaw more quickly when you are ready to use them.
Serve with Cinnamon Chip Scones, crisp fresh apples or a crunchy green salad.