Sweet Potato, Carrot & Lentil Soup

I can’t get enough of soup these days!

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This one is a keeper! The flavors were spot on!

Inspired by Allrecipes Sweet Potato, Carrot, Apple & Red Lentil Soup.

Ingredients
  • 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
  • cayenne
Directions
  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, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
  3. 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.
  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.

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!

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Veggies –> chopped. Peeling is for pansies so I skipped that step.

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Over medium heat, melt the butter.

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Add the veggies and simmer 10 minutes.

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Add the broth, lentils, and spices and simmer for 30 minutes.

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Using a stick blender, blend to desired consistency. I like it a bit chunky.

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Top with a dollop of plain yogurt and a dash of cayenne.

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Yields 4 2-cup servings and has a whopping 12g of fiber per serving!

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3 Responses

  1. That looks delish!

  2. Now that looks like a soup I would devour! All my favorite things in one bowl (minus cheese LOL).
    YUM! I might give this a shot soon!

  3. I love sweet potatoes in soup! Your soup looks absolutely delicious! Mmmm.

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