Sweet Potato, Carrot, Apple, and Red Lentil Soup zhidaoma reviews online

Sweet Potato, Carrot, Apple, and Red Lentil Soup


This winter pureed soup will warm you up on the inside while still protecting the waistline.


Edition Details



Cooking method

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 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.
Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Number of persons


Full cooking time

20 m

Cooking time

50 m

Time for preparing

1 h 10 m




9 g




9 g


22 mg


876 mg

Ingredients Sweet Potato, Carrot, Apple, and Red Lentil Soup

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


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