Sweet Potato, Carrot, and Apple Stew
A hearty, yet creamy stew that is perfect for a chilly, fall evening.
Equipment
- immersion blender
Ingredients
- 1/4 cup butter or olive oil
- 2 large sweet potatoes chopped
- 3 large carrots chopped
- 1 apple cored and chopped
- 1 onion chopped
- 1/2 cup red, brown, or green lentils
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups vegetable broth
- plain yogurt for serving
Instructions
- Melt the butter or olive oil in a large, heavy bottomed stock pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook until the onions are translucent, about 5-10 minutes.
- Stir in the lentils, ginger, ground black pepper, salt, cumin, chili powder, and paprika, and cook for just a minute until fragrant. Add the vegetable broth into the pot and 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 20 minutes.
- At this point you can serve as is, or use an immersion blender to puree the soup right in the cooking pot.
- Add water as needed to thin the soup to your preferred consistency and season with salt and pepper. Serve with yogurt for garnish.