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Soup - Sweet Potato, Lentil, Carrot, Apple Recipe

Looking for an easy Soup - Sweet potato, Lentil, Carrot, Apple recipe? Learn how to make Soup - Sweet potato, Lentil, Carrot, Apple using healthy ingredients.


Submitted by smallcat7434

Makes 4 servings



hearty and fall/winter vegetarian soup. made it the second time without pureeing (much easier cleanup).

Recipe Ingredients for Soup - Sweet potato, Lentil, Carrot, Apple

1/4 cup butter
2 large whole Sweet Potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
1/4 c spinach

Recipe Directions for Soup - Sweet potato, Lentil, Carrot, Apple

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. (some reviewers skipped the blender step and just ate it chunky. Others say to swap EVOO or coconut oil for the butter as it is healthier. if you can't find red lentils, reviewers used green. one added garlic. chicken broth can be used instead of vegetable. one person added chopped spinach for color at the end. can serve with yogurt or sour cream)

Categories

Soup

Nutrition Facts
Serving Size 458.6g
Amount Per Serving
Calories
351
Calories from Fat
121
% Daily Value*
Total Fat
13.4g
21%
Saturated Fat
7.8g
39%
Trans Fat
0.0g
Cholesterol
31mg
10%
Sodium
986mg
41%
Potassium
735mg
21%
Total Carbohydrates
46.6g
16%
Dietary Fiber
12.9g
52%
Sugars
13.2g
Protein
13.2g
Vitamin A 417% Vitamin C 32%
Calcium 6% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin B6
  •   Bad points
  • High in saturated fat
  • High in sodium
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