Sweet Potato, Carrot, Apple, and Red Lentil Soup

1/4 cup butter

2 large sweet potatoes, peeled and chopped

3 large carrots- peeled and chopped

1 apple- peeled, cored and chopped

1 onion- chopped

1/2 cup red lentils

1 teaspoon salt

1/2 teaspoon fresh ginger- minced

1/2 teaspoon black pepper

1/2 teaspoon chili powder

1/2 teaspoon paprika

4 cups chicken broth

DIRECTIONS:

Melt butter over medium heat in a large soup pot. Add sweet potatoes, apples, carrots and onion. Cook until onion is translucent.

Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.

Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.

I had a few sweet potatoes left over from Thanksgiving and it's going to be cold tomorrow- in the low 30's in the morning. Perfect time to make soup!

This is DELICIOUS!

I didn't have lentils thus didn't add.