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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Sweet Potato, Carrot, Apple, and Red Lentil Soup

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
zhidaoma

zhidaoma

This winter pureed soup will warm you up on the inside while still protecting the waistline.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lauren
247

lauren

4/21/2011

There are two good reasons why this recipe is a 5-star meal: First, at any given time, the average health-conscious person has all of these ingredients in her kitchen, which makes it so convenient. And second, the flavors and spices are spot on! I've made it several times as is and I feel like I can now mention my own twists on the original. One, replace the butter with equal amount coconut oil for a healthier fat and complimentary flavor with the ginger. Two, don't puree it! It is such a pretty stew as is! And three, the last five minutes of simmering, throw in about 4 cups of fresh, chopped spinach for a boost in color and nutrients. Take my word for it--this recipe is worth making!

RzzMTzz
158

RzzMTzz

2/18/2009

Delicious! I didn't puree it, instead I just made it like a stew. Everyone who tasted it thought it was great. Def will make again.

Dissonata
139

Dissonata

3/10/2009

This soup is sooooo great! I made it vegan by using olive oil instead of butter and also omitted the yogurt. I also cut salt by using low-sodium broth, and found that I did not need to add salt to season when it was done. Lovely, hearty, and filling. I really liked the mild sweetness with a bit of heat.

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