Red Lentil, Sweet Potato and Pumpkin Soup
Author: 
Recipe type: Lunch & Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Warm up with this delicious, high-protein, naturally vegan and gluten-free sweet potato and pumpkin soup. Packed with winter vegetables, it is perfect as a first course or as a meal.
Ingredients
  • 1 large sweet potato
  • 1 cup cubed raw pumpkin or butternut squash
  • 4 large carrots
  • 1 white potato
  • 1 zucchini
  • 1 cup chopped cauliflower (optional)
  • 1 onion
  • 5 cloves of garlic
  • ½ inch freshly grated ginger
  • 1 leek, chopped
  • 2 cups canned sweet corn, liquid included (= 1 can; optional)
  • ½ cup red lentils
  • 6-8 cups of vegetable broth
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp turmeric
  • ½ tsp onion powder
Instructions
  1. Wash and chop all vegetables into large chunks for faster cooking.
  2. In a large pot heat the vegetable broth.
  3. Add the lentils, chopped vegetables, corn, and seasoning to the pot.
  4. Add more water to the pot until all vegetables are well covered.
  5. Let cook on medium heat for 40-60 minutes, until all vegetables are soft.
  6. Remove from heat and transfer the soup in batches into a tall bowl or food processor for blending.
  7. Pulse the soup to a smooth puree.
  8. Transfer back to the soup pot and adjust seasoning if needed.
  9. Let simmer on low heat for another 20 minutes.
  10. Serve hot.
Nutrition Information
Serving size: ⅛th of recipe Calories: 213 Fat: 1.32 g Carbohydrates: 41.92 g Sugar: 8.84 g Sodium: 443 mg Fiber: 7.68 g Protein: 11.05 g
Recipe by Accidentally Crunchy at https://www.accidentallycrunchy.com/orange-vegetable-soup-with-lentils