Sweet Potato, Lentil, Apple, and Veggie Soup

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This recipe was inspired by AllRecipes.com. I have adjusted it to make it paleo-friendly, and I made a few additions to increase the nutrient density even more. I puree this soup, but I imagine it would taste just as good if you left it chunky. This soup has a nice warming effect and is a hit in our house on those cold winter days. I recommend doubling the recipe below.

Sweet potato, lentil, apple, and veggie crock pot soup.

Ingredients:

  • 4 cups vegetable broth

  • 1/2 cup lentils

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 large sweet potatoes, peeled and chopped

  • 3 large carrots, peeled and chopped

  • 1 apple, peeled, cored, and chopped

  • 1/2 teaspoon minced fresh ginger

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon salt (optional)

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon paprika

  • 1/2 cup spinach, finely chopped

  • Optional - any extra veggies you love and have in the fridge. Chop them up and stick them in!

Directions:

  1. Add vegetable broth and lentils to a large pot and begin cooking on high heat.

  2. In a large skillet or pan, heat the olive oil over medium-high heat until hot. Add chopped onion and cook for 5 to 7 minutes or until translucent.

  3. Add onions and the remainder of ingredients to the pot. 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.

  4. Using an immersion blender, puree the soup in the pot. Alternatively, you may use a regular blender and puree in batches. Bring back to a simmer over medium-high heat, about 10 minutes.