APPLE CARROT SWEET POTATO SOUP RECIPES

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
• Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, 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.
• 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 water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Steps:

• In a large saucepan over medium-high heat, soften the onion, celery and garlic in butter. Add the ginger, carrots, sweet potatoes and chicken broth. Bring to a boil.
• Cover and simmer for about 15 minutes or until vegetables are tender.
• Add the apples, milk, salt, pepper and maple syrup. Pour half of the mixture into a blender and purée the soup until smooth. Strain and repeat for the second half of the mixture.
• Serve and garnish with small apple cubes and fresh cilantro, to taste. Serve with baguette bread.