soupgroup's group soup

Sweet potato, carrot, apple, and red lentil soup

Serves 6

• 1/4 cup earth balance or other vegan margarine
• 2 large sweet potatoes, chopped
• 3 large carrots, chopped
• 2 apples, cored and chopped
• 1 onion, chopped
• 1/2 cup red lentils
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups vegetable broth
• 2 cups fresh kale, torn into pieces

1. 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.
2. 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.
3. 5 minutes before serving, mix kale into pot. Remove from heat.
4. Serve with a crusty or rustic bread. Sourdough is great with this.