Sweet Potato, Carrot, Apple, and Red Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 cup butter2 large sweet potatoes, peeled and chopped3 large carrots, peeled and chopped1 apple, peeled, cored and chopped1 onion, chopped1/2 cup red lentils1/2 tsp minced fresh ginger1/2 tsp ground black pepper1 tsp salt1/2 tsp cumin1/2 tsp chili powder1/2 tsp paprika4 cups vegetable brothplain yogurt
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, tehn reduce the heat to medium-low, cover, and simmer until the lentils and vegeables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filing the pitcher no more than half way full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick puses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Serving Size: Serving per recipe: 6
Number of Servings: 1
Recipe submitted by SparkPeople user MUSIC3166.
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, tehn reduce the heat to medium-low, cover, and simmer until the lentils and vegeables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filing the pitcher no more than half way full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick puses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Serving Size: Serving per recipe: 6
Number of Servings: 1
Recipe submitted by SparkPeople user MUSIC3166.
Nutritional Info Amount Per Serving
- Calories: 1,142.2
- Total Fat: 49.4 g
- Cholesterol: 122.0 mg
- Sodium: 6,617.7 mg
- Total Carbs: 164.1 g
- Dietary Fiber: 31.4 g
- Protein: 18.6 g
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