Sweet potato, carrot, apple and red lentil soup

    Sweet potato, carrot, apple and red lentil soup


    5 people made this

    About this recipe: Sweet potatoes, carrots and apples are pureed with red lentils and seasoned with ginger, cumin, and chilli powder to make this warming, flavourful winter soup.

    Serves: 6 

    • 4 tablespoons butter
    • 2 large sweet potatoes, peeled and chopped
    • 3 large carrots, peeled and chopped
    • 1 apple, peeled, cored and chopped
    • 1 onion, chopped
    • 100g red lentils
    • 1/2 teaspoon minced fresh ginger
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon paprika
    • 1L vegetable stock
    • plain yogurt or crumbled feta cheese, to serve

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Melt the butter in a large saucepan over medium-high heat. Add chopped sweet potatoes, carrots, apple and onion. Stir and cook the apples and vegetables until the onions are soft and golden in colour, about 10 minutes.
    2. Stir in lentils, ginger, ground black pepper, salt, cumin, chilli powder, paprika and vegetable stock. Bring the soup to the boil; reduce heat, cover and simmer until the lentils are soft, about 30 minutes.
    3. Working in batches, pour the soup into a blender or food processor and blend until smooth. Alternately, you can use an immersion blender and puree the soup in the saucepan.
    4. Warm the soup before serving, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt or crumbled feta.

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