If you are a novice cook, soups are a great way to boost your confidence in the kitchen. They are a forgiving meal that do not require much technique. The best tasting soups are the ones that build flavor. This means caramelizing the vegetables before adding liquid, using aromatics like garlic and onion, and seasoning the broth with spices. This smooth sweet potato and lentil soup is not only delicious but healthy too. It is packed with vegetables and protein from the lentils. If you are make this soup for one or two, prepare the entire recipe and freeze the leftovers to enjoy at a later date.
Sweet Potato and Lentil Soup
Ingredients:
4 tablespoons unsalted butter
2 large sweet potatoes, peeled and chopped into cubes
3 carrots, peeled and chopped
1 tart apple, peeled, cored, and chopped, such as Granny Smith
1 large yellow onion, chopped
2 garlic cloves, finely minced
2 tablespoons fresh ginger, minced
4 cups low sodium vegetable broth
2 cups water
1/2 cup uncooked red or yellow lentils
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon smoked paprika
2 tablespoons amber agave syrup
kosher salt and freshly ground black pepper, to taste
chopped cilantro for garnish
Directions:
Step 1: Heat a large soup pot or dutch oven over medium high heat. Melt the butter in the pan and proceed to add the chopped sweet potatoes, carrots, apple, garlic, ginger and onion. Cook stirring often until vegetables begin to soften and the onion appears translucent, about 7 to 10 minutes. Season with salt and pepper.
Step 2: Add vegetable broth, water, red lentils, cumin, chili powder, and paprika. Bring the soup to a boil. Reduce heat to medium low and simmer, covered, until lentils and vegetables are soft, about 30 minutes. Remove from heat and let cool.
Step 3: Using an immersion blender, puree the soup until smooth. Alternatively, you can puree the soup in a blender. Working in batches, pour cooled soup into a blender. Do not fill more than halfway or else you will be wearing the soup instead of eating it. Return the pureed soup to the pot , stir in agave syrup. Serve hot with fresh chopped cilantro.
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