Sweet Potato, Rainbow Carrots, & Red Lentil Soup
Sauté onions, then add sweet potatoes, carrots, mushrooms, lentils, stock, rosemary, salt, and pepper. Simmer until soft, blend, and adjust spices.
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil
- 1 Large onion chopped
- 2 Medium sweet potatoes chopped
- 4 carrots different color if you can find, sliced
- 1 cup sliced mushrooms
- 1 cup red lentils rinsed and picked over to remove stones
- 1 32 oz. container vegetable stock
- 1 teaspoon fresh rosemary chopped
- salt and pepper to taste
Instructions
- Heat oil in a soup pot. Add onions and saute until softened and fragrant.
- Add sweet potatoes, carrots, and mushrooms. Stir for a minute and then add lentils, vegetable stock, rosemary, salt and pepper.
- Simmer for 25 minutes (or more as needed) until lentils are cooked through and vegetables are soft.
- Remove some of the vegetables and then use an immersion blender to puree the remaining soup.
- Return the vegetables to the pureed soup. Adjust spices to taste.
Video
Notes
As the soup cooks, the ingredients will meld together, with the lentils and vegetables becoming tender. Once everything is cooked through, remove the bay leaf and blend the soup to your desired consistency, whether you prefer it completely smooth or with some texture remaining for a rustic feel.