Sweet potato, carrot, apple and red lentil soup

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    Sweet potato, carrot, apple and red lentil soup

    Sweet potato, carrot, apple and red lentil soup


    6 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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    Reviews in English (989)


    There are two good reasons why this recipe is a 5-star meal: First, at any given time, the average health-conscious person has all of these ingredients in her kitchen, which makes it so convenient. And second, the flavors and spices are spot on! I've made it several times as is and I feel like I can now mention my own twists on the original. One, replace the butter with equal amount coconut oil for a healthier fat and complimentary flavor with the ginger. Two, don't puree it! It is such a pretty stew as is! And three, the last five minutes of simmering, throw in about 4 cups of fresh, chopped spinach for a boost in color and nutrients. Take my word for it--this recipe is worth making!  -  21 Apr 2011  (Review from Allrecipes US | Canada)


    Delicious! I didn't puree it, instead I just made it like a stew. Everyone who tasted it thought it was great. Def will make again.  -  13 Feb 2009  (Review from Allrecipes US | Canada)


    This soup is sooooo great! I made it vegan by using olive oil instead of butter and also omitted the yogurt. I also cut salt by using low-sodium broth, and found that I did not need to add salt to season when it was done. Lovely, hearty, and filling. I really liked the mild sweetness with a bit of heat.  -  09 Mar 2009  (Review from Allrecipes US | Canada)

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