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Red Lentil Soup with Sweet Potato and Apples
Start by melting the butter in a large pot or kettle over medium-high heat. Add the chopped sweet potatoes, carrots, onion, and garlic to the pot. Stir and cook the vegetables until the onions are translucent, about 10 minutes. Add the lentils, apple, ginger, all the dried spices, salt, and vegetable broth into the pot with the vegetables. Stir the contents of the pot to thoroughly mix everything.. . .
Prep Time: 00:20
Cook Time: 00:40
1/4 cup butter
2 medium sweet potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 large apple, peeled and chopped
1 medium yellow onion, chopped
1/2 cup red lentils
1 medium clove garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
1Start by melting the butter in a large pot or kettle over medium-high heat. Add the chopped sweet potatoes, carrots, onion, and garlic to the pot. Stir and cook the vegetables until the onions are translucent, about 10 minutes.
2Add the lentils, apple, ginger, all the dried spices, salt, and vegetable broth into the pot with the vegetables. Stir the contents of the pot to thoroughly mix everything.
3Turn the heat to high to bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
4If you have a stick blender (aka immersion blender), your life will be easier in general. Use your stick blender to puree the soup in the pot.
5If you do not have a stick blender, use a drink mixer to puree the soup. You do this by scooping out 1 to 2 cups of the soup at a time into the blender, to puree the soup in batches. Add the soup to the blender, hold down the blender lid tightly, and pulse the soup until it is pureed. Pour the pureed soup into a new pot or bowl, until you have worked your way through all of the soup. Then go out and buy yourself a stick blender for next time.
6Return the pureed soup to the original cooking pot. Bring the soup back to a simmer over medium-high heat, about 10 minutes. If you think the soup is too thick, add more water, or preferably more chicken stock until you get your desired consistency.
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