In a large saucepan over medium-high heat, sauté the ginger, turmeric and paprika in the oil for 30 seconds. Add the broth, sweet potatoes and lentils. Bring to a boil.Reduce the heat, cover and simmer gently until the sweet potatoes and lentils are tender, about 10 minutes.
In a blender, purée the soup until smooth. Add the milk and adjust the seasoning.
Garnish each serving with almond croutons.
In a large non-stick skillet over medium heat, brown the bread in the oil. Season with salt. Add the almonds and sauté until golden brown.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.