¼ | c. | butter (I used olive oil)
|
2 | | large sweet potatoes, peeled and chopped
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3 | | large carrots, peeled and chopped
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1 | | apple, peeled, cored, and chopped
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1 | | onion, chopped
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½ | c. | red lentils
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½ | tsp. | fresh ginger
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½ | tsp. | ground black pepper
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1 | tsp. | salt
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½ | tsp. | ground cumin
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½ | tsp. | chili powder
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½ | tsp. | paprika
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4 | c. | vegetable broth
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| | plain yogurt (garnish)
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| - 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.
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