A thick, quick, and delicious soup

Makes: 4-6 servings       Total time: 1 hour (15 minutes prep, 45 minutes cooking)

 

Pureed carrot-lentil soup
Ingredients:
  • 2 large sweet potatoes, peeled and chopped into cubes
  • 3 large carrots, peeled and thickly sliced  
  • 1 apple, peeled, cored, and cubed 
  • 1 onion, diced
  • 1-2 tablespoons olive oil
  • 4 cups water
  • 1/2 cup red lentils
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • cayenne pepper, to taste

Directions:

  1. Coat the bottom of a large soup pot with 1-2 tablespoons of olive oil. Turn heat onto medium, and add chopped sweet potatoes, carrots, apple, and onion. Cook until onions are translucent.

  2. To the large soup pot, add water, lentils, ginger, salt, cumin, chili powder, paprika and pepper. Turn heat to high and bring to a boil. Once boiling, turn heat to low, cover, and simmer for 20-30 minutes.

  3. Blend soup with an immersion blender to create a puree. If you prefer, you may opt to leave out this step.