Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes Sweet Potato, Carrot, Apple, and Red Lentil Soup 4.7 (1,252) 896 Reviews 54 Photos This winter puréed sweet potato and lentil soup will warm you up on the inside while still protecting the waistline. Serve with a dollop of plain yogurt or some crumbled feta cheese on top if desired. Submitted by zhidaoma Updated on October 17, 2024 Save Rate Print Share Add Photo 54 54 54 54 Prep Time: 25 mins Cook Time: 55 mins Total Time: 1 hr 20 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings ¼ cup butter 2 large sweet potatoes, peeled and chopped 3 large carrots, peeled and chopped 1 apple - peeled, cored, and chopped 1 onion, chopped ½ cup red lentils 1 teaspoon salt ½ teaspoon minced fresh ginger ½ teaspoon ground black pepper ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon paprika 4 cups vegetable broth Directions 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. 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. 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. Grocery Addict Recipe Tip If you don't have an immersion blender, you can use a blender. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway. Hold down the lid of the blender with a folded kitchen towel, then carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée in batches until smooth, then pour into a clean pot and continue with Step 3. Save Print I Made It 1,431 home cooks made it! Nutrition Facts (per serving) 322 Calories 9g Fat 53g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 322 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 26% Cholesterol 22mg 7% Sodium 876mg 38% Total Carbohydrate 53g 19% Dietary Fiber 10g 34% Total Sugars 15g Protein 9g 18% Vitamin C 9mg 10% Calcium 126mg 10% Iron 3mg 14% Potassium 879mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.