-
-
My review
Sweet Potato, Carrot, Apple, and Red Lentil Soup
zhidaoma
"This winter pureed soup will warm you up on the inside while still protecting the waistline."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 322 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Cook's Note
- This soup is also great served with crumbled feta cheese instead of yogurt as garnish.
Nutrition Facts
Per Serving: 322 calories; 9 g fat; 52.9 g carbohydrates; 9 g protein; 22 mg cholesterol; 876 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7211036 Ratings
-
-
-
-
-
Most helpful positive review
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 convenie...
Most helpful critical review
9/13/2011
I only gave this a 3 star rating because although the flavor was great to me it is not worth the time it takes to prepare the meal. I will save this meal for special occations such has family h...
Most helpful
Most positive
Least positive
Newest
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 convenie...
2/13/2009
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.
3/9/2009
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 ...
7/13/2009
This was very good, although I made just a few changes. I used ginger powder, because I didn't have fresh, and I substituted olive oil for butter. I also added several cloves of garlic, minced, ...
1/29/2009
This recipe was really yummy! I was a little skeptical mixing apples, onions, carrots, sweet potatoes and lentils together, but it turned out be so good and hearty. I followed the recipe to th...
7/10/2011
Delicious soup!! I changed the prep method up though. I coarsely chopped up all the veggies and apple and tossed them in a lightly sprayed roasting pan, I then lightly sprayed them and seasonsed...
10/4/2009
I always put carrots in my lentil soup so when I saw this used apples and sweet potato it sounded good. I made a big batch using the whole lb package of those grey-green lentils and increased ot...
2/12/2009
This was so good that I didn't want anyone else to eat it but me! I made it for my roommates and they all raved. I made it just like the recipe, and served it with yogurt and a sprinkle of papr...