Sweet Potato, Carrot, Apple & Lentil Soup

• Vegetarian
• Gluten free

• Produce

  • 1 Apple
  • 3 Carrots
  • 1 tsp Chilli, powder
  • 2 tbsp Ginger
  • 1 Onion, large
  • 1/2 cup Red lentils
  • 2 Sweet potatoes, large

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Brown sugar
  • 1 tsp Paprika
  • 2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/4 cup Coconut oil or butter

• Liquids

  • 2 cups Water

Found on eatliveandplay.com

Description

Ingredients

• 1/4 cup coconut oil or butter
• 2 large sweet potatoes, peeled and chopped into cubes
• 3 carrots, peeled and chopped
• 1 apple, peeled, cored, and chopped
• 1 large onion, chopped
• 4 cups vegetable broth
• 2 cups water
• 1/2 cup red lentils
• 2 tablespoons minced ginger (fresh is best, but bottled is fine)
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon chilli powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar (optional)

Directions

• In a large pot, melt butter over medium high heat. Add sweet potatoes, carrots, apple and onion. Cook stirring often until translucent, about 10 minutes. Add broth, water and remaining ingredients EXCEPT brown sugar. Bring to a boil. Reduce heat to medium low and simmer, covered, until lentils and vegetables are soft, about 30 minutes. Remove from stove and cool. In batches, pour cooled soup into a blender. Try not to fill more than halfway. Hold down the lid of the blender with a kitchen towel and begin to pulse carefully, then puree. Return soup to the pot , stir in brown sugar, and reheat before serving.