I can’t get enough of soup these days!
This one is a keeper! The flavors were spot on!
- 1/4 cup butter
- 2 large sweet potatoes, chopped
- 3 large carrots, chopped
- 1 onion, chopped
- 1/2 cup lentils
- 1/2 teaspoon minced 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 broth
- plain yogurt
- 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.
This one is a great budget friendly recipe which is one of the reasons I picked it. Huz and I recently gave ourselves a food budget, divided between groceries, dining out, and alcohol. So I’m trying to be more mindful of how much we are spending. When I think of cheap eats packed with nutrition, lentils and beans come to mind first. So a quick search for a lentil soup pointed me in the direction of this one. I always have sweet potatoes and carrots on hand so it was perfect!
Veggies –> chopped. Peeling is for pansies so I skipped that step.
Over medium heat, melt the butter.
Add the veggies and simmer 10 minutes.
Add the broth, lentils, and spices and simmer for 30 minutes.
Using a stick blender, blend to desired consistency. I like it a bit chunky.
Top with a dollop of plain yogurt and a dash of cayenne.
Yields 4 2-cup servings and has a whopping 12g of fiber per serving!