Sweet potato, carrot, apple, & lentil soup

The perfect plant-based soup for a cold winter night!

1/4 cup

coconut oil or butter

2 large

sweet potatoes, peeled and chopped into cubes

carrots, peeled and chopped

apple, peeled, cored, and chopped

1 large

onion, chopped

4 cups

vegetable broth

2 cups

water

1/2 cup

red lentils

2 tablespoons

minced ginger

2 teaspoons

salt

1 teaspoon

ground cumin

1 teaspoon

chilli powder

1 teaspoon

paprika

1/2 teaspoon

black pepper

2 tablespoons

brown sugar, (optional)

Instructions

In a large pot, melt butter over medium high heat. Add sweet potatoes, carrots, apple and onion. Cook stirring often until translucent, about 10 minutes.
Add broth, water and remaining ingredients except brown sugar. Bring to a boil.
Reduce heat to medium low and simmer, covered, until lentils and vegetables are soft, about 30 minutes. Stir in brown sugar, then remove from stove and cool.
In batches, pour cooled soup into a blender. Try not to fill more than halfway. Hold down the lid of the blender with a kitchen towel and begin to pulse carefully, then puree.
Return soup to the pot and reheat before serving.