Fall’s fast coming, so you may be in search of a meal that’ll warm you right up. This one will fit the bill, and then some. With tons of reliable nutrients, a decadent texture, and a generous serving of fiber, this soup will clean you out and refill you with the good stuff.
You’ll need two big ole’ pots as well as a reasonably reliable blender. Also:
1/4 cup butter
1 chopped onion
2 sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
2 apples, peeled, cored, and chopped.
1 thumb of ginger, sliced.
1/2 cup red lentils
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon curry (optional)
4 cups vegetable broth
plain yogurt (for garnish)
(original version on this great site)
1) Over medium heat, melt butter in a big pot and sauté the onion, ginger, sweet potatoes, carrots, and apple. Stir frequently so nothing sticks or burns and cook until the onions are clear, about ten minutes.
2) Stir in the lentils and spices ( cumin, chili powder, paprika, curry) as well as the four cups of vegetable broth. Bring the pot to a boil and reduce the heat to low, simmering for 30 minutes. Stir occasionally.
3) Here’s the bit of work. Pour the hot, cooked down mixture into your blender and use pulses to puree until smooth. Pour the freshly texturized soup into your second pot and work as many batches as it takes to get through it all.
4) Soup’s ready to serve right out of the blender, so go ahead and garnish with yogurt and some chopped parsley or scallions if you’re feeling fancy. Add some salt and pepper, or a splash of veggie broth if the taste or texture needs any adjusting. Goes great with a nice chunk of crusty multigrain bread and a fall salad. Definitely filling enough to be the main event.