Description
This winter pureed soup will warm you up on the inside while still protecting the waistline.
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
- ½ teaspoon minced fresh ginger
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 4 cups vegetable broth
- plain yogurt
Instructions
- 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.
- 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.
- 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 start the blender
- 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. Alternately
- you can use a stick blender and puree the soup right in the cooking pot.
- 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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6