Carrot Red Lentil Soup


  • 1/4 cup butter
  • 2 large sweet potatoes, peeled and cubed
  • 3 large carrots, peeled and chopped
  • 1 apple, peeled, cored and chopped 1 onion, minced
  • 1/2 cup red lentils
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon ground black pepper
  • 1 tsp salt
  • 1/2 ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 4 cups vegetable broth plain yogurt (to garnish)



  1. In large heavy bottomed pot or Dutch oven melt butter over medium-high heat
  2. Add sweet potatoes, carrots, apples and onions and stir, cooking until onions are translucent, about 10 minutes
  3. Stir in lentils, ginger, pepper, salt, cumin, chili powder, paprika and vegetable broth. Bring to a boil; reduce heat to medium-low. Cover, and simmer until the lentils and vegetables are soft, about 30 minutes
  4. Pour soup into blender in small batches and puree, returning to cooking pot until all the soup has been pureed
  5. Bring back to a simmer and cook 10 minutes more
  6. Add water as needed to thin the soup to your preferred consistency and serve with yogurt for garnish


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