There’s something so comforting about a warm, velvety bowl of soup. On a chilly day or when you need a nourishing boost, Sweet Potato, Carrot, Apple, and Red Lentil Soup delivers everything you could want: wholesome ingredients, a balance of savory and sweet flavors, and a filling meal that feels like a hug in a bowl.
This soup isn’t just delicious—it’s packed with nutrients from fresh vegetables, protein-rich red lentils, and a touch of natural sweetness from apples. Whether you’re serving it as a starter, a light lunch, or a cozy dinner, this recipe will warm both your heart and your stomach.
Why You’ll Love This Sweet Potato, Carrot, Apple, and Red Lentil Soup
This recipe is a fan favorite for many reasons:
Advertisement
- Nutritious and satisfying: Loaded with vitamins, fiber, and plant-based protein, it’s a meal that leaves you full and energized.
- Vibrant flavors: The sweetness of apples and carrots pairs beautifully with the earthy lentils and warming spices.
- Easy to make: With just one pot and simple steps, you can whip up this soup in no time.
- Great for meal prep: It reheats beautifully and even freezes well, making it a perfect make-ahead option.
If you’re ready to transform simple ingredients into a flavorful and comforting dish, let’s dive in!
Ingredients for Sweet Potato, Carrot, Apple, and Red Lentil Soup
To create this wholesome soup, you’ll need the following ingredients:
Main Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | ¼ cup | Adds richness and depth of flavor. |
| Sweet potatoes | 2 large, peeled and chopped | Sweet and creamy base for the soup. |
| Carrots | 3 large, peeled and chopped | Adds natural sweetness and a bright color. |
| Apple | 1, peeled, cored, and chopped | Balances the savory flavors with a touch of fruitiness. |
| Onion | 1, chopped | Aromatic base for the soup. |
| Red lentils | ½ cup | Adds protein and thickness to the soup. |
Spices and Seasoning
| Ingredient | Quantity | Notes |
|---|---|---|
| Salt | 1 teaspoon | Enhances the overall flavor. |
| Fresh ginger | ½ teaspoon, minced | Adds a zesty, warming kick. |
| Black pepper | ½ teaspoon | Balances the sweetness with mild heat. |
| Ground cumin | ½ teaspoon | Adds an earthy, smoky depth to the soup. |
| Chili powder | ½ teaspoon | For a subtle spice that warms the palate. |
| Paprika | ½ teaspoon | Enhances the smoky, slightly sweet flavors. |
Liquid Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Vegetable broth | 4 cups | Forms the flavorful base of the soup. |
Step-by-Step Instructions for Sweet Potato, Carrot, Apple, and Red Lentil Soup
1. Sauté the Vegetables
- In a large, heavy-bottomed pot, melt ¼ cup of butter over medium-high heat.
- Add the chopped sweet potatoes, carrots, apple, and onion.
- Cook and stir for about 10 minutes, or until the onion becomes translucent and the vegetables begin to soften.
2. Add the Spices and Lentils
- Stir in the red lentils, along with the salt, ginger, black pepper, cumin, chili powder, and paprika.
- Let the spices toast for about 1 minute, allowing their aromas to bloom.
3. Add the Liquid and Simmer
- Pour in the vegetable broth and stir to combine all the ingredients.
- Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for about 30 minutes, or until the lentils and vegetables are soft.
4. Blend the Soup
- Use an immersion blender to purée the soup directly in the pot until smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the soup to a countertop blender and blend in batches. Be sure to allow steam to escape to avoid pressure buildup.
5. Adjust the Consistency
- Increase the heat to medium-high and bring the puréed soup to a simmer.
- Add water as needed to thin the soup to your preferred consistency. Stir well to combine.
6. Serve and Enjoy
- Ladle the soup into bowls and serve warm. You can garnish it with a dollop of yogurt, a drizzle of olive oil, or a sprinkle of fresh herbs like cilantro or parsley.
Nutritional Benefits of Sweet Potato, Carrot, Apple, and Red Lentil Soup
This soup isn’t just delicious—it’s also packed with nutrients that support your health:
| Nutrient | Benefits |
|---|---|
| Sweet Potatoes | Rich in Vitamin A, fiber, and antioxidants. |
| Carrots | High in beta-carotene, promoting eye and skin health. |
| Red Lentils | Packed with protein, iron, and folate. |
| Apples | Provide natural sweetness and dietary fiber. |
| Ginger | Aids digestion and has anti-inflammatory properties. |
Tips for Perfect Sweet Potato, Carrot, Apple, and Red Lentil Soup
1. Use Fresh Ingredients
Fresh vegetables and spices make all the difference in flavor and nutrition.
2. Adjust the Spices
If you prefer a spicier soup, increase the chili powder. For a milder version, reduce the cumin or paprika.
3. Make It Creamier
For an extra creamy texture, stir in a splash of coconut milk or heavy cream at the end.
4. Double the Recipe
This soup freezes beautifully, so make a big batch and freeze individual portions for quick, healthy meals later.
5. Experiment with Garnishes
Toppings like croutons, roasted pumpkin seeds, or a swirl of yogurt can add flavor and texture.
Serving Suggestions
This versatile soup pairs well with:
- Crusty bread: Use a baguette or sourdough to soak up the delicious broth.
- Salads: A light side salad with lemon vinaigrette complements the rich flavors.
- Sandwiches: Pair it with a grilled cheese or avocado toast for a heartier meal.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Simply replace the butter with olive oil or coconut oil for a vegan-friendly version.
2. Can I use a different type of lentil?
You can, but keep in mind that red lentils cook faster and break down into a creamy texture. Green or brown lentils will remain firmer and take longer to cook.
3. How long does this soup last in the fridge?
Store the soup in an airtight container in the refrigerator for up to 4 days.
4. Can I freeze this soup?
Absolutely! Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
5. Can I add other vegetables?
Yes, feel free to add zucchini, butternut squash, or even spinach for added variety.
6. What if I don’t have an immersion blender?
A countertop blender works just as well. Just be sure to blend in small batches and let the steam escape.
Final Thoughts: Try Sweet Potato, Carrot, Apple, and Red Lentil Soup Today!
This Sweet Potato, Carrot, Apple, and Red Lentil Soup is more than just a recipe—it’s a bowl of warmth, comfort, and nourishment. Whether you’re looking to meal prep for the week or serve a wholesome dish to your family, this soup is a winner every time.
So why wait? Gather your ingredients, follow the simple steps, and enjoy the incredible flavors of this heartwarming soup. Your taste buds—and your body—will thank you.
Sweet Potato, Carrot, Apple, and Red Lentil Soup: A Hearty and Nourishing Recipe
This hearty and nourishing soup combines the natural sweetness of sweet potatoes, carrots, and apples with the earthiness of red lentils and warming spices. Perfect for chilly days or a wholesome meal, this velvety soup is comforting, nutritious, and incredibly satisfying.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Simmering and Blending
- Cuisine: International
Ingredients
- Main Ingredients:
- Butter, ¼ cup
- Sweet potatoes, 2 large (peeled and chopped)
- Carrots, 3 large (peeled and chopped)
- Apple, 1 (peeled, cored, and chopped)
- Onion, 1 (chopped)
- Red lentils, ½ cup
- Spices and Seasonings:
- Salt, 1 teaspoon
- Fresh ginger, ½ teaspoon (minced)
- Black pepper, ½ teaspoon
- Ground cumin, ½ teaspoon
- Chili powder, ½ teaspoon
- Paprika, ½ teaspoon
- Liquid Ingredients:
- Vegetable broth, 4 cups
Instructions
- Sauté the Vegetables:
- In a large, heavy-bottomed pot, melt the butter over medium-high heat.
- Add the chopped sweet potatoes, carrots, apple, and onion. Cook for about 10 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften.
- Add Spices and Lentils:
- Stir in the red lentils, salt, ginger, black pepper, cumin, chili powder, and paprika.
- Toast the spices for 1 minute to release their flavors.
- Add Liquid and Simmer:
- Pour in the vegetable broth and stir to combine.
- Bring the mixture to a boil over high heat.
- Reduce the heat to medium-low, cover, and let the soup simmer for 30 minutes, or until the vegetables and lentils are soft.
- Blend the Soup:
- Use an immersion blender to purée the soup directly in the pot until smooth and creamy.
- Alternatively, transfer the soup to a countertop blender in batches, allowing steam to escape, and blend until smooth.
- Adjust the Consistency:
- If the soup is too thick, add water in small amounts until you reach your desired consistency.
- Bring the soup back to a simmer and stir well.
- Serve and Garnish:
- Ladle the soup into bowls and serve warm.
- Garnish with a dollop of yogurt, a drizzle of olive oil, or fresh herbs like cilantro or parsley, if desired.
Notes
- Pair with crusty bread or sourdough for dipping.
- Serve alongside a fresh green salad with a light vinaigrette.
- Top with croutons, roasted seeds, or a swirl of coconut cream for added texture.