Sweet potato, Apple & Lentil Soup

            One of the best things about soup is that it is incredibly versatile; allowing for an almost unprecedented level of innovation in the world of food. You can combine just about anything in soup to create an entirely new flavour.
          I found a great recipe for sweet potato and lentil soup, but I could tell it was missing something just from reading it. I made it as-written, and did a taste test, confirming my suspicion that it was missing something. A few spices and pureed apple later, and voila! We have a winner. This sweet potato, apple & lentil soup is fabulous, healthy & delightfully easy.  I have included the recipe with all of my tweaks & additions. It could easily be served as its own meal, with some fresh bread; or paired with a salad for a light dinner.
          
Ingredients:


1 tbsp cooking oil
1 garlic clove, minced
1 large onion, chopped
1 red bell pepper, seeded & chopped
4-5 cups vegetable bouillon
1 lb (3 medium) sweet potatoes, peeled & chopped
1 carrot, peeled & chopped
3 apples, peeled & chopped
1 cup red lentils
ground black pepper
1/4 tsp paprika
1/4 tsp ginger
1/2 tsp chili powder


Directions:
1. Heat the oil in a large pan. Add the garlic and onion and cook over medium heat, until slightly softened. Add the bell pepper & cook for another two minutes, stirring. 
2. Pour in the bouillon, then add the sweet potatoes, carrots, apples & lentils. Season with pepper, paprika, ginger & chilli powder. Bring to a boil, then lower heat and simmer for 45 minutes, until all of the vegetables & fruits are tender and cooked through.
3. Remove from heat and let cool ten minutes.
4.Transfer half of the soup into a food processor and blend until smooth. Return to the pan with the rest of the soup and mix well. Cook for an additional 10 minutes, then serve.


Source: 
Adapted from "Essential Soups" by Frances Ros. Published by Parragon Publishing.