Sweet Potato, Carrot and Red Lentil Soup

Allow me to begin with a big word of thanks to Sarah and Anna, my delightful daughters, who picked up on my huge hint that I wanted an immersion blender for Christmas and took it from there. For years, I have been wallowing in the dysfunction of transferring cooked vegetables from the stock pot to the blender in batches. Always a mess. Always a pain, and I am never going back there again. As God as my witness.

So, armed with an immersion blender, I happened upon a recipe for “A Simple Soup”on the Chocolate and Zucchini blog, and who can resist that kind of humility on a cold Austin Sunday? I loved the idea of combining sweet potatoes and carrots for a little beta carotene fest, and then realized that the lentils I had in stock were essentially the same color. I couldn’t resist this addition to the the monochromatic mix, played with the spices a bit and the result was quite tasty. Any color of lentils would, of course, do. The red lentils have a tendency to lose their shape, which is not always desirable, but worked perfect in a blended soup.

Delicious with chocolate zucchini muffins.

Total cook time: 65 minutes

Ingredients

  • 3 Tbsp. Olive Oil
  • 2 large sweet potatoes
  • 3-4 carrots
  • 1 large onion
  • 2 large garlic cloves
  • 2 medium zucchini (They are only green on the outside and don’t affect the color of the soup!)
  • 1/2 tsp. cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1 tsp. kosher salt
  • 1/2  tsp. pepper
  • 4 cups vegetable stock
  • 1 cup lentils (preferably red)
  • 3 cups water

Directions

  1. Peel and rough chop sweet potatoes, carrots and onions, and add to a stock pot or oversized sauce pan that’s been coated with 3 Tbsp. olive oil.
  2. Cover and cook on medium high for 8-10  minutes, stirring occasionally to avoid burning.
  3. Add cinnamon, nutmeg, salt and pepper.
  4. Chop zucchini and add to the pot along with the garlic.
  5. Cook for an additional 10 minutes, adding a cup of vegetable stock if vegetables appear to be getting too dry.
  6. Once vegetables are soft, remove from heat and add the remaining vegetable stock.
  7. Blend vegetables thoroughly using an immersion blender (or freestanding blender).
  8. Reheat to boiling and add lentils along with 3 cups of water.
  9. Simmer for another 40 minutes and serve warm.

Serves 8