Sweet Potato, Carrot, Apple, and Red Lentil Soup

(Serves six)

Ingredients

¼ cup butter or margarine

2 large sweet potatoes, peeled and chopped

3 large carrots, peeled and chopped

1 apple, peeled, cored and chopped

1 large onion, chopped

½ cup red lentils

½ teaspoon minced fresh ginger

½ teaspoon ground black pepper

1 teaspoon salt

1 tsp minced garlic

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon paprika

4 cups chicken broth or vegetable broth

¼ cup white wine 

plain yogurt or feta cheese (optional)

Directions

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth and wine into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Turn burner off and allow the soup to stop bubbling. Use an immersion blender and puree the soup right in the cooking pot.

Add hot water as needed to thin the soup to your preferred consistency. Serve with yogurt or feta cheese for garnish.

(modified from AllRecipes)