A combination of great vegetables including sweet potato, carrots and an apple, this winter pureed soup will warm you up on the inside while still protecting the waistline. The yoghurt can be substituted for feta or a non-dairy alternative.
2 large sweet potatoes, peeled and diced
3 large carrots, peeled and diced
1 apple, peeled, cored and diced
1 onion, diced
1/2 cup red lentils
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon paprika
4 cups (1 litre) vegetable stock
1/2 cup (125ml) plain yoghurt
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Melt the butter in a large, heavy bottomed saucepan over medium-high heat. Place the diced sweet potatoes, carrots, apple and onion in the saucepan. Stir and cook the apple and vegetables until the onions are translucent; about 10 minutes.
Stir the lentils, ginger, ground black pepper, salt, cumin, chilli powder, paprika and vegetable stock into the saucepan 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 jug 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. Alternately you can use a stick blender and puree the soup right in the cooking pot.
Return the pureed soup to the saucepan. 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 yoghurt for garnish.
This soup is so creamy and delicious. The spices give it real warmth. Perfect for winter. I like my soup thick, so only got 3 serves. You could probably stretch it further if you water it down. - 21 Jul 2010