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