Sweet Potato, Carrot, Apple, and Red Lentil Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups pounds of sweet potatoes | Washed, peeled and chopped |
| 1 cup carrots | Washed, trimmed, peeled and sliced |
| 1 cup apples | Washed, peeled, cored and chopped |
| 2 tablespoons cup olive oil | |
| ½ cup onion | Peeled, washed, and chopped |
| 1 cup red lentils | |
| 1/2 teaspoon fresh minced ginger | |
| 2 cups low sodium vegetable stock | |
| ½ teaspoon ground cumin | |
| ½ teaspoon paprika | |
| 1 cup plain yogurt | |
| 1 tablespoon ground black pepper | |
| ¼ cup fresh parsley | Wash, trimmed and chopped. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the olive oil in a large 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 | |
| 2 | Stir in the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika and vegetable broth. into the pot with the apples and vegetables. 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. | |
| 3 | Working in batches. Pour the soup into a blender. No not fill more than ½ full. Puree in batches until smooth. Add to a clean pot. Bring back to simmer on medium high heat. | |
| 4 | May add water if too thick. | |
| 5 | To serve, dish hot soup into bowls and top with yogurt and parsley |
Posted in Soup Recipes
