Fall is the perfect time of year to make a hearty pot of soup that includes all my favorite vegetables. I’ve shared a basic lentil soup with greens before, but today the recipe is a sweet potato-lentil soup with carrots and apple. That one apple with a little cumin and chili pepper adds a special flavor to the soup, and your family will ask for more.
Use vegetable or chicken stock as a base for the vegetable additions. I like a handful of greens in the soup, but that is optional. You can eat it chunky like the top photo or use a immersion blender to create a smooth, thick soup filled with flavor like above. (If you use a regular blender, cool soup and do in batches.) I like to serve it with a dollop of Greek yogurt on top, but you could also garnish with shredded carrots, herbs, pumpkin seeds, or even nuts. To make it vegetarian use vegetable broth. For vegan, use vegetable broth and drop the yogurt garnish. Still delicious.
Sweet Potato-Lentil Soup With Carrots & Apple
Use organic when available
Sweet Potato-Lentil Soup With Carrots & Apple
Ingredients
- 1/4 cup olive oil
- 2 large sweet potatoes peeled and chopped
- 3/4 cup red lentils
- 3 large carrots peeled and chopped
- 1 apple peeled, cored, and chopped
- 2 clove garlic minced
- 2 celery stalks chopped
- 1 onion chopped
- 1/2 tsp minced fresh ginger
- 5 cups vegetable or chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- salt and pepper to taste
- plain yogurt
- optional handful of chopped greens, i.e. spinach, kale
Instructions
- put olive oil in bottom of heavy large pot over medium heat
- add vegetables and apple to pot (except spinach if usijng)
- saute for about 10 minutes until onions are translucent
- add broth to pot and stir
- add lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika and stir
- bring soup to a boil over medium high heat
- lower heat to medium low
- cover pot and simmer for about 20 minutes until lentils and vegetables are soft
- add spinach if using and cook for 10 minutes more
- use immersion blender in pot to blend or working in batches, remove soup to blender filling half full
- keep lid on blender and pulse to create a smooth soup
- optional leave soup chunky and do not blend
- return pureed soup to pot and simmer with lid on for about 10 minutes
- if soup is too thick, add water as needed and stir
- serve with yogurt garnish or optional garnish of shaved carrots, nuts, or pumpkin seeds
- serve with crusty bread or garlic bread
Enjoy!
If you liked this post, you might like:
Lentil Soup With Greens
Carrot Soup
Kale & Bean Soup
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…lots of fall flavors!
This sounds so good, perfect for this time of year! I have a ham and lentil soup on my meal plan this week and I am really considering changing it for this recipe. x
it would be great but your ham and lentil sounds wonderful too
I find myself pinning lots of warm comforting soups right now. This one sounds amazing!
I do the same – fall and winter means soup to me. I think you’ll like it!
I often make lentil soup but I use brown lentils, I think they have more flavour than the orange ones. Using sweet potato instead of potato is an interesting idea :o)
#MMBC
you can use brown or green lentils but the color mixed with the red sweet potato doesn’t look as good as it tastes
This looks just fabulous! And it’s soup season! Thanks, Carol. (I know I will probably never catch up with your posts, but trying!)
Don’t worry about catching up – although I always love our discussions.