Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes Sweet Potato, Carrot, Apple, and Red Lentil Soup 4.7 (1,206) 853 Reviews 51 Photos This winter pureed soup will warm you up on the inside while still protecting the waistline. Recipe by zhidaoma Updated on October 17, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 51 51 51 51 Prep Time: 20 mins Cook Time: 50 mins Total Time: 1 hrs 10 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients ¼ cup butter 2 large sweet potatoes, peeled and chopped 3 large carrots, peeled and chopped 1 apple, peeled, cored and chopped 1 onion, chopped ½ cup red lentils ½ teaspoon minced fresh ginger ½ teaspoon ground black pepper 1 teaspoon salt ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon paprika 4 cups vegetable broth plain yogurt Directions 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. Unknown Cook's Note This soup is also great served with crumbled feta cheese instead of yogurt as garnish. I Made It Print Nutrition Facts (per serving) 322 Calories 9g Fat 53g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 322 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 26% Cholesterol 22mg 7% Sodium 876mg 38% Total Carbohydrate 53g 19% Dietary Fiber 10g 34% Total Sugars 15g Protein 9g Vitamin C 9mg 44% Calcium 126mg 10% Iron 3mg 14% Potassium 879mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved