DELICIOUS Apple, Sweet Potato, and Lentil Soup- YUMMY!

I wish I could transport you to my kitchen so you could smell the delicious pot of steaming soup!

This is a new recipe and it is quickly becoming one of my favorites! Try it, and let me know what you think!

Living Wellness Apple, Sweet Potato, and Lentil Soup

Serves 6

Ingredients

·       1/4 cup organic butter or virgin coconut oil

·       3 large carrots, chopped*

·       2 large sweet potatoes, chopped*

·       1-2 apples, cored and chopped* (I like my soup sweet so I add 2 apples)

·       1 onion, chopped (optional)

·       1 teaspoon mineral salt

·       1/2 cup red lentils

·       1/2 teaspoon minced fresh ginger

·       1/2 teaspoon ground black pepper

·       1/2 teaspoon ground cumin

·       1/2 teaspoon chili powder

·       1/2 teaspoon paprika

·       4 cups vegetable broth (avoid MSG)

·      plain yogurt or sour cream to garnish

·      extra virgin olive oil to garnish

For more fiber and nutrients, do not peel the carrots, sweet potatoes, and apples. Instead scrub them with an organic fruit and vegetable wash and a rough cloth (Norwex ™).

Directions

Melt the butter in a large pot over medium-high heat. Place the chopped apples, sweet potatoes, carrots, and onion in the pot with 1/4 cup filtered water. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, cumin, chili powder, ginger, ground black pepper, salt, paprika, and vegetable broth into the pot 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.

Mash or blend the soup until you have reached the desired consistency. If you like soup with more texture, use a potato masher until most of the ingredients are mashed. If you like a puree, working in batches, pour the soup into a blender, filling the pitcher 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. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add filtered water as needed to thin the soup to your preferred consistency. Add mineral salt and pepper as needed. Serve with yogurt, drizzle on extra virgin olive oil and sprinkle on a little paprika for garnish. Enjoy!

For more recipes, visit my new website: AshleyDarkenwald.com

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