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Sweet Potato Apple Soup

By Lauren Altieri

Serves 6-8, as a soup course


2 tablespoons olive oil
2 large sweet potatos peeled and chopped
2-3 carrots peeled and chopped
1 apple corred and chopped
1 onion chopped
1 garlic crushed
1/2 cup red lentils
1/4 tsp ginger to taste ) fresh or dried
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
salt to taste
4 cups vegetable broth

sprigs of thyme and plain yogurt for garnish


Melt margarine over medium-high heat. Place the chopped potatoes, carrots, apple, garlic and onion. Cook until onion translucent.
Stir in lentils, and seasoning and add broth. Bring the soup to boil over high heat and then reduce and simmer until lentil and vegetable are soft. (30 minutes)

Pour the soup in a blender in batches and puree. Be careful not to over blend. Return to pan to maintain temperature. If desired serve with a dab or yogurt and ginger, garnish with thyme.

Instead of chili powder you could use curry powder, which has turmeric for extra antiangiogenic oomph. I prefer red curry but that is a personal taste.

photo credit: themessybaker



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