Ingredients

• 0.25 cups butter
• 2 large sweet potatoes , peeled and chopped
• 3 large carrots , peeled and chopped
• 1 apple - peeled , cored, and chopped
• 1 onion , chopped
• 0.5 cups red lentils
• 1 teaspoon salt
• 0.5 teaspoons minced fresh ginger
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground cumin
• 0.5 teaspoons chili powder
• 0.5 teaspoons paprika
• 4 cups vegetable broth

Instructions

1. 1 Melt butter in a large, heavy-bottomed pot over medium-high heat. Add sweet potatoes, carrots, apple, and onion; cook and stir until onion is translucent, about 10 minutes.
2. 2 Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.
3. 3 Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.

Nutrition per serving