A simple stick-to-your ribs fall soup designed to clear out those odds and ends that are probably hanging around in the crisper at this time of year.
- 1 medium onion, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp curry paste
- 1 medium sweet potato, peeled and diced (~2 cups)
- 2 medium carrots, peeled and chopped (~2 cups)
- 1/2 fennel bulb, cored and chopped (~1 cup)
- 1 medium apple, peeled, cored and chopped
- 3/4 cup red lentils, rinsed and picked over
- 4 cups chicken or vegetable broth
- 2 cups water
- In a large saucepan set over medium-high heat, saute the onion in olive oil and butter for 10 minutes or until soft and golden, stirring frequently. Stir in the minced garlic and curry, and continue sauteeing until fragrant, about 2 minutes. Add the sweet potato, carrots, fennel, apple, lentils and broth.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20-30 minutes, or until vegetables are tender.
- Using an immersion blender, blend soup until you have a smooth puree (or pour into a food processor and puree, working in batches if necessary). If the soup seems to be a little too thick at this stage, add more water or broth until you’re pleased with the consistency.
- Serve immediately, garnishing with a dollop of yogurt if desired.
- Category: Main