Sweet Potato & Lentil Soup with Apples
I take a lot of pictures on my phone. Right now there are approximately 4,375 on there (no exaggeration) and yet they’re not quite good enough to post here. And so I finally knocked one thing off my to-do list that has been hanging out there for at least a year (I have plenty of years-old to-do items, sadly) and got up to speed with my phone, which means I can finally (maybe) try to catch up on Instagram and not have to lug my regular camera around and then have to connect it to my computer to upload images.. so archaic! Look at me all cutting edge!
So this post serves as a test, to see if the new toy is up to snuff. I did also want to share this soup.
We had three turkey dinners this weekend – a tryptophan triple header. The first was at our house, with friends who have no family in town, which involved me making the stuffing in an electric skillet and then running across the street to put the turkey in my sister’s oven, and us and our friends eating dinner on the couch because our dining room is filled with a fridge and stuff. The second was out at Mike’s cousin’s house, where they covered their bird with bacon and barbecued it in an aluminum roasting pan. The third was tonight at my mom’s house, and I was charged with soup – something I could do in the slow cooker on my dining room table – and so I tucked a couple sweet potatoes in the oven alongside the turkey on Friday night and then kept them in the fridge in their jackets until this morning, when I peeled and tossed them into the pot. It isn’t much different from a carrot-lentil-sweet potato soup I’ve been making for years – but this comes from the BBC. I do like their recipes.
Sweet Potato & Lentil Soup with Apples
AuthorJulie
If you have a stovetop, heat a drizzle of oil in a medium pot; add the onions and saute for 4-5 minutes, until soft. Add the garlic and ginger and cook for another minute. Add the curry powder or paste and cook for another minute; then the cilantro.
Add the sweet potatoes, stock, water, lentils and apple; bring to a simmer and cook for 30 minutes, or until everything is very soft. (Alternatively, toss everything in the slow cooker and turn it on low for 8 hours.)
Puree the soup in the pot using a hand-held immersion blender; add the half & half, lime juice and salt, blend again and adjust seasonings. Serve hot.
Ingredients
Directions
If you have a stovetop, heat a drizzle of oil in a medium pot; add the onions and saute for 4-5 minutes, until soft. Add the garlic and ginger and cook for another minute. Add the curry powder or paste and cook for another minute; then the cilantro.
Add the sweet potatoes, stock, water, lentils and apple; bring to a simmer and cook for 30 minutes, or until everything is very soft. (Alternatively, toss everything in the slow cooker and turn it on low for 8 hours.)
Puree the soup in the pot using a hand-held immersion blender; add the half & half, lime juice and salt, blend again and adjust seasonings. Serve hot.
I love the ingredients in this soup and looks yummy!
i love soup! I made a butternut squash soup with the squash, parsnips, sweet potato and celery. It was delicious. I will try this recipe next.
My favourite Thanksgiving dinner was at your mom’s with your whole family in 2007. What a feast with a wonderful family!
Just wondering why recipes specify red or green lentils. Does it only affect the final color/presentation of the dish or is there a flavor change too?
This soup will be on my must make list. I am curious about the BBQ turkey too. Are there any hot tips you can give for BBQ -ing turkey?
Mmmm adding apples seem to have become quite the trend now, it sounds amazing combined with sweet potato and lentils though, and that vibrant colour, delicious 😀 x
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Making this tonight….this freaky October storm has me longing for something to warm me up!