Reviews for Sweet Potato, Carrot, Apple, and Red Lentil Soup
Delicious! I also made it as a stew and skipped the blender. So hearty and flavorful. The yogurt makes it!!!
This is so delicious. I did not puree it, instead I left it as a stew. The flavors are wonderful. I was hesitant about having the apple in there, but I loved it and would actually add a second apple next time I make it.
Very filling and soooooo tasty! Kids loved it as well.. I did put less chilli and pepper only because my kids are sensitive to spice. We used sour cream and crushed sundried tomato wheat thins as topper. 5 star. Also I threw all this in the croc pot on low for 5 hours..then pureed.. easy peasy
wow, I love it, if all veggie soups would taste this good I think I'm ready to turn into vegetarian xxxxx
Loved this soup! I did add an extra apple (unpeeled) and a can of light coconut milk. I also used chicken broth instead of vegetable. I was concerned that the chili powder, black pepper, and cumin would be overpowering, but the spice mix was perfect! I'll be making this again and again. I followed the advice of other reviewers and pureed just half of the soup. I also used half olive oil and half butter. Next time, I may use even less of both. I'm looking forward to leftovers for lunch today with some brown bread.
Really good soup. Very different. I made the recipe as directed except I substituted sour cream for the yogurt (what I had on hand). I needed to add a bit of extra water after the puree to get a better consistency. The balance of spices and flavors is really nice. No one flavor overpowers the others but everything's in there. My husband and I really liked it.
Hum. I won't say it's bad, it's ok. It is healthy when you cut out the butter, use a little evoo, and I doubled all the spices and added an extra granny smith apple. I tried it over brown rice and didn't think that did much for it. I tried the greek yogurt and then tried some with feta. I'd say the greek yogurt suits it best. I think this soup definitely needs to meld the flavors for a day. Like I said, I doubled the spice, added some curry, threw in a handful of spinach for extra benefits...and it was ok. We ate it but not sure I'd rave over this one.
Great recipe. I used chicken stock and sour cream instead of vegetable broth and yogurt.
Bursting with flavor. I used our homemade vegetable broth mix. 4 tbs. celery seed, 3 tsp. thyme, 4 tbs. oregano, 6 tsp. garlic powder, 3 tsp. margoram, and 1 tsp. pepper per cup of warm water.
absolutely delicious! The only change I made to the recipe was using cayenne pepper instead of the paprika. Yum!
This soup was fantastic and filling! I used only 2 cups veg. broth and 2 cups of water and added two chopped cloves of garlic at the same time. Delicious.
Great soup... or I should say stew. I did not blend mine and added lima beans. Just excellent. Thanks!
Excellent soup and good for you! People either like it or not. Of the 6 people in my home, 4 loved it, 2 didn't like it. Easy to make - will definitely make again! May not puree next time.
Love it ! It came out like a stew before I prureed it.... and I liked it so much that I served it like that! So flavorful.
Love this recipe. I pureed about 1/3 of the soup and added it back to the pot - made it nice and thick but still stew-like in texture. We're a vegan household, so I skipped the yogurt garnish, and cooked up the veggies in some water instead of butter - for anyone looking to cut calories/fat, this is a great tip - you don't need to cook your veggies in butter or oil, just use enough water to keep the veggies from sticking, you'll never know the difference!
Amazing soup! Didn't blend it, and it was wonderful - excellent flavor and texture, deep flavor, great the next day! Definitely will making again.
Absolutely delicious. I didn't have fresh ginger on hand, so I had to use ground, but I'll be sure to use fresh next time. Will definitely make again. (My 3-yr-old ate 2 bowls of it.)
The kids don't do spicy so I omitted the chili pepper. And instead of using a blender, I just used a masher and left it lumpy. It was really good!
This made A LOT and I got sick of eating it after a while. I tasted it before I pureed it and was super excited, it seemed so yummy! Then I pureed it and it was still good, just not as good. I would make this again, as a winter soup, but I wouldn't puree it. This soup is extremely hearty - a small amount will totally fill you up.
Love it! Made it vegan by using coconut oil instead of butter. Such a hearty delicious soup!
Used olive oil and made it like a stew. The sweet potatoes were so soft you could smash a few to sort of puree it. Used a pinch of ground ginger instead of fresh since I don't care for ginger. Din't use the red lentils either - used what I had on hand, which was brown. Still tasted great! Will be making this again.
A very simple and wonderful soup! The combination of spices is perfect and works beautifully with plain greek yogurt. I topped it with paprika and parsley flakes as well. Overall fantastic!
Fantastic! Note: I used two large sweet potatoes and it made enough soup for 10 people.
Loved it. Didn't puree and increased lentils to 3/4 cup. Delicious according to whole family and friends that have tried it as well!
I loved this soup so much. I didn't make any changes and bragged about it for a week. It is the perfect blend of sweet and savory and so easy!
Healthy and hearty soup using olive oil instead of butter. I definitely enjoyed it; tad sweet though. Splashed some tobasco sauce to balance out the sweetness.
I kicked up all the seasonings by 1/2, added a dash of cayenne and an extra apple, and this was an awesome recipe. A perfect fall soup, which I've made twice since finding it a month ago.
didn't care for the flavor, nor did the kids or dh.
WOW! I am a seriously novice cook, and this turned out absolutely delicious, even for me! Like some others, I subbed olive oil for butter (to make it vegan), and am thrilled to have found such a ridiculously healthy and tasty meal. Thanks!!
The BEST soup - beautiful color! Can't wait to share it at work tomorrow. I followed pretty close to the recipe but had to use what was on hand - olive oil, chicken stock, ground ginger, brown lentils, and I did add a splash of apple cider vinegar and a bit of coconut milk. Partial puree. Divine!
Easy to make, cheap to buy the ingredients, even in here in Hawaii where the price of some foods like potatoes are much higher, and excellent tasting, this soup earned 5 stars from me. It's also VERY filling. Only thing I would change is the photo that goes with the recipe since it doesn't look anything like what is pictured when you're done pureeing it.
Where is the 10 star button!? This is fabulous and I'm sharing it with everyone. I honestly didn't change it too much, but I DID read the reviews first and decided to use olive oil instead of the butter because I eat vegan as much as I can. This soup is GREAT either pureed or kept as a hearty, chunky soup. I actually prefer it as a chunky soup and not pureed just because I really love the textures. I used two HUGE sweet potatoes, more carrot than called for, 2 apples and 1 whole cup of the lentils. Simply because I know how I like my soups and that is hearty and chunky and full of vegetables and lentils. I can't rave about it enough!
Love this - I will definitely try this one again. I love a nice hearty soup with a lot of healthy vegetables and this one is perfect. Will use again.
We made this soup for lunch today. It was quick and inexpensive to make. My husband and I really like this soup. It went well with the broiled tomato sandwiches (also from this website). My 7-year old lived it too.
This was easy to make and fantastic to eat!!! I threw a little ginger and curry powder in the the yogurt to give it a kick. I cannot stress how good this was!
We love this recipe as is. I did not have yogurt this time and it was fine without it. A great winter warm-up. Great with crusty bread.
Excellent soup. I was a bit leery about the combination of vegetables, but I made this for a crowd of nearly 30 and they all loved it. I used olive oil instead of butter, chicken broth instead of vegetable broth, and added a few cloves of garlic.
A delicious and economical alternative to butternut squash soup! Followed the recipe as written and it was perfect. (No need to swap oil for butter... butter is better!!)
Delish! Adults & kids liked this. Followed the recipie, just used more sweet potato, carrots and the red lentils. Used split red lentils - they cook faster. Oh, and low sodium chicken broth instead of veg. Used my immersion/stick blender to blend everything together right in the pot. Topped with some crumbled feta and/or Greek yogurt. Easy to make and will make again! Yummy in my tummy!
amazing! followed it exactly, except used ground ginger and didn't puree. Will make again and again!
This soup is delicious!! I chose not to puree it - it was really good as is. And we served it with feta. SO good. I wouldn't change anything!
Great flavor: slightly sweet but hearty. I used extra carrots (about 5) and didn't puree it. It still looked tasty. *Update 5/9/16*: made this again but used coconut oil instead of butter (because it's better for you and onions don't stink up the house when you cook them in it). This would make it vegan, I believe, if you don't top it with yogurt or sour cream. I also doubled all the spices and added an extra 1/4 c of lentils. Turned out very tasty still. To keep the prep time down and nutritional content up, I only peeled the sweet potatoes and again didn't blend it at the end. If I were to blend it, though, I'd do it in the pot with an immersion blender after letting it cool for a little while.
Wow, excellent recipe! I added another apple to the recipe, and only pureed half the soup. The yogurt gave it a great flavor!
This soup was an adventure for me. I've never really ate lentils, I am not an experienced soup maker, and I didn't even own cumin. I was convinced I would not like it; however, I think it is delicious. I did have to make some minor changes based on what I had on hand and could find at the store. I used regular lentils and chicken broth. I also cut the chili powder in half because I was concerned about it being too spicy. Next time I make it I will go with the full amount of chili powder.
Followed the recipe nearly to a T with the one exception that I had green lentils on hand instead of red. Very very impressed with this soup. The flavor is just amazing. Not normally a fan of cumin but it is perfect in this dish. I might try adding just a squeeze of lemon to it to brighten it up a bit next time.
Very good & filling! I subbed green lentils (that's all I had) and my soup turned out fine--it still had a nice orange color. I also subbed bouillon cubes (chicken flavor) for the broth because that's what I had as well--again, no problem! The only thing I might change next time is using smaller sweet potatoes and adding a bit more carrot, as the sweet potato flavor dominated (I also might leave the skins on the potatoes--more nutrients that way, right?). Overall, very tasty and easy, so I will made again. :)
This was very good! And it's so healthy, and the addition of lentils makes it a bit more filling too. I found it a tad bland the first day but the second day after the flavours had developed it was delicious. I think I will add more chili powder next time.
My husband and I LOVED this soup! I took a risk by making this soup, as my husband is not a huge fan of sweet potatoes, but he asked for another serving! I added 1/2 a cup of lentils, like the recipe calls for, but was wishing I had added 1 cup. I did not have any fresh ginger, so I used 1/2 tsp of ginger powder. Also, I substituted chicken broth for the vegetable broth. Like other reviewers, I did not puree it. The soup is even better the next day!
I was really excited about the recipe because I wanted something really radical from our everyday meals but this one fell a little flat for us. I tried it non-pureed first as so many people said they left it that way. My husband and I both thought it was lacking flavor. Neither of us finished it. I decided to give it a second chance the next day by heating it up and pureeing it like the recipe stated. This time it tasted much better and I think it is because you get all the flavors in every bite. The problem then became that the texture and visual appeal was not fun. It really did look like baby food and the kind that you feel sorry that your baby has to eat. Don't think I would try this again but thank you for opening my eyes to new possibilities with flavor combinations.
I didnt have any chili powder nor an apple so I did everything else and it was still really good
Oh my goodness, I expected this to be good but I was disappointed...it was AMAZING!!! Seriously, this is going down as one of my top soup recipes. (And I'm already considering making it again next week) Yum! Thanks so much original poster! Side note: I used coconut oil instead of butter and added fresh baby spinach in at the end. Delicious!
Excellent! Reduced the cumin, chili powder and paprika to 1/2 teaspoon each. Used chicken broth (water + chicken bouillon cubes) and had to add two more cups at the end.
I've done the recipe a couple of times and I really like it but I always use brown lentils because I don't know where to find red lentils. Also last time I didn't have sweet potatoes so I used half a butternut squash and it was really good.
Delicious! Mine turned out a bit salty but thankfully my husband likes it that way. I didn't have enough sweet potatoes so added butternut squash. Using the stick blender sure made everything super easy. Great recipe.
This is wonderful. The flavors are great yet very subtle. I used butternut squash that had already been baked instead of the sweet potato. I put it in for the last 5 minutes of cooking. Like others, I did not puree the soup. I also used sour cream. My husband ate two bowls.
Super easy to make, delicious and healthy! My whole family loves this lentil recipe.
Definitely needs the plain yogurt to set it off. Is a heavy soup. Good for the winter.
I used chicken stock, curry powder instead of the spices listed, and I added coconut milk. Mmmm!
This was delicious! It tasted to me almost like a vegetarian beef stew. I can't wait to try it again.
Hubby didn't like it very much because it was too sweet (sweet potatoes) I loved it. Very spicy. Wonderfull for a winter night. Used dried ginger and pumpkin instead of one sweet potato
really good! I made a few adjustments-- 1 can of coconut milk added right before putting vegetable stock in. Let the veggies soak up the coconut milk for a few minutes and than added the stock. I also added about 1/4 cup finely chopped cilantro, 1 chopped jalapeno , 2 garlic cloves, 1/3 cup toasted coconut (coconut on baking pan for 10 min in oven @ 350. check on and mix about halfway through) pureed the soup in batches. perfect! thanks for the recipe!
Amazing soup. Just enough "bite" to keep it interesting. Definitely a keeper! It has the most amazing flavour! Only change I made was use chicken stock instead of vegetable and threw in some celery leaves.
Absolutely amazing. I didn't puree it and it tasted just fine as a stew. I stirred in the yogurt at the table though and it made the broth very creamy and wonderful. My husband HATES sweet potatoes, but he had seconds and asked me to make it again.
Fantastic! I used a spanish paprika for a wee bit of kick :) Well appreciated by all!
Great soup! Our toddler slurped it up and asked for more. If making for young ones you could make this less spicy, but we loved this recipe as-is. Don't even think of omitting the plain yogurt! Yum.
OMG!!!!!!! Made this a few times and it is always so full of flavor. I subbed in EVOO for the butter and chicken stock instead of veg.
mmm, this was so good. warm and hearty on one hand, and yet light and refreshing on the other. i bet this would make a great cold soup too.
Loved the taste, texture, color of this soup. I had to switch out the chili powder and paprika for more stomach friendly herbs do to sensitive stomach and digestion. Toasted ground coriander,cardamon, and cumin seeds worked fantastic in the right amount with a pinch of cayenne pepper as a replacement. I also used coconut oil instead of butter; in addition, along with the fresh ginger I added fresh mushed turmeric root cause I am lucky enough to have it at my local co-op for more added healing power. "Thank-you" for sharing this tasty soup.
This is soooo good. I didn't have fresh ginger so I used powder, I didn't have yogurt or sour cream but didn't miss it, might have been nice to have though. I used a stick blender to roughly purée it right in the pot. This would go very well with a hearty crusty bread and fresh butter.
This was really, really not good. The only differences between how I made it and how it was written was I used chicken broth instead of vegetable because the store was out and I used olive oil instead of butter. I tried the soup both ways - leaving it chunky it was quite plain and pureeing it looked and tasted like hot baby food. I couldn't finish the bowl. I really am amazed at how many good reviews this has. I will let the chunky soup sit over night and try it again tomorrow, but I have low expectations.
Amazing. My husband was dubious because he's more of a meat & potatoes guy, but he loved it! The spices make it much more savory than we expected. He compared it to a chili flavor. Will definitely be making this again and again!
This is my go to soup recipe. Hubby (not a soup guy) and baby both love this soup. I don't change a thing in this recipe. It's perfect.
We really like this recipe. We did not puree it, but instead served it over rice as another reviewer recommended. Definitely part of our weekly "rotation."
this was very flavorful. I would increase seasonings. however a little sweet. Maybe a tarter apple would help. All in all a very good vegetarian dish. Left quite a bit of veg. un mashed. This was good more like a stew. Used greek yogert non fat. I could see other root vegi. Parsnip? I will make it again. More lentils. Garlic.
A great soup! I followed it, but left the fresh ginger at the store (duh!) so used dried, ground ginger. Didn't eat it with yogurt, either. This is so easy to make, and a stick blender whips it up in no time. I didn't eat it right away but stored it in Ball jars (this recipe makes two quarts) to serve later in the week. A perfect heat-n-eat recipe, the flavors blended beautifully and made a rich, delicious, stick-to-your-ribs lunch.
This was great. I didn't have the sweet potatoes on hand, so I just added more carrots. A fine fall soup!
Oh, my goodness. Despite my original skepticism about the ingredients, I read the rave reviews and tried this recipe. I cook every day and try new recipes nearly that often, and I have to say that this is the BEST new soup recipe I've tried in years. The first time I made exactly as suggested because I believe that every recipe deserves that respect :=) It was absolutely wonderful. The second time I made this soup I tweaked as follows: First, I used chipotle chili powder instead of regular, and at the end, I added about 3/4 cup of lowfat half and half. Adding the cream made the recipe a little different but perhaps even more delicious. Don't let the unique blend of ingredients and all of the necessary chopping deter you from making this soup. I think you will love it!
I loved this recipe. It is so tasty. I was expecting something sweet and was pleasantly surprised at the savory flavor. Definitely a wonderful winter soup!
This soup is so hearty and delicious. All my family members detest vegetables however, the loved this recipe! It has this sweetness about it too which makes it easy to skip dessert. Will definitely bookmark this one!
I am not a vegetarian, but the combination of these ingredients intrigued me. I have to say it was fabulous. Did not puree, and used chicken broth and light yogurt.
This soup is fantastic - both my husband and I love it. It's so creamy and delicous it tastes like it's bad for you but it's not at all. It's also very easy to make. My alterations - only use 2 Tbl of butter; substitute 5 cups of chicken broth for the 4 cups of water (then omit the salt); a few dashes of ginger powder instead of fresh ginger. A winner!!!
If there were more stars, I'd add them. This is amazing. Didn't have sweet potatoes, so used butternut squash instead. Also used olive oil instead of butter. Culinary heaven. Thank you, thank you, thank you.
Made it exactly as written except didn't puree it. Loved the flavors. I think next time I will only use half the onion, add an extra apple (love that sweet potato/apple combo) and add extra ginger. Needs a bit of additional color, so may follow another reviewer's advice and add spinach. Didn't top it with plain yogurt, but that definitely would have been a good addition.
Agree that it was delicious as a stew (not pureed)! Also added extra fresh ginger and black pepper.
This is hands down, one of the best soups my family and I have ever eaten!!!! My only deviation from the recipe was that I used dried ginger, but will try fresh next time - just out of curiosity to see if it's even possible to improve the flavor. Will also make a double batch next time. Excellent, awesome, easy, outstanding recipe!!
Wow this is a great soup. I have made this recipe for 40 university students, and 60 habitat for humanity volunteer construction workers with rave reviews. While the peeling and chopping does take some time - it is well worth it. Great vegan recipe as well - just use margarine or vegetable oil instead of butter and leave off the yogurt garnish.
execllent soup !!! a real keeper I used cayenne pepper & chicken broth because I did not have chili powder or vegetable broth. otherwise followed the recipe exactly
Terrific recipe! Flavors were spot on. I used homemade chicken stock instead of veggie and used sour cream as a garnish. Husband liked it so much, he said I should add it into our regular rotation. Very good!
Very delish!! I added garlic with the veggies and only purreed half. Loved the texture and the balance of sweet and spicy.
I made a couple small changes but overall I really enjoyed this soup! I subbed ground ginger (1/4 tsp) because I didn't have fresh and green lentils since I didn't have red. I also added 2 medium russet potatoes (peeled and cubed), 1 can of (no-salt added) corn and 1 can of white beans (drained and rinsed). Last but not least, I'm a 'chunky soup' kinda gal, so I skipped the pureeing step all together. It was a very hearty, filling soup with great flavor. Definitely planning to make this one again!
This was amazing! I used a huge, very crisp Fuji apple and it was just awesome! Follow the recipe and you'll be pleased! Didn't even use the plain yogurt! Dunked sweet potato rolls in it and the pair of divine!
I followed the recipe exactly. I found it to be very tasty but too sweet. If I made it again, I might omit the apple, or replace one of the sweet potatoes with a regular potato.
