Sweet Potato, Red Lentil and Turmeric Soup

Name: Sweet Potato, Red Lentil and Turmeric Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon (15 ml) finely chopped fresh ginger; 1/2 teaspoon (2.5 ml) ground turmeric; 1/2 teaspoon (2.5 ml) paprika; 1 tablespoon (15 ml) olive oil; 5 cups (1.25 litres) chicken broth; 3 cups (750 ml) cubed sweet potatoes; 1/2 cup (125 ml) red lentils; 1/2 cup (125 ml) milk; 2 cups (500 ml) bread in 1/2-inch (1-cm) cubes; 2 tablespoons (30 ml) olive oil; 1/4 cup (60 ml) sliced almonds

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Preparation 15 MIN

Cooking 20 MIN
Servings 6
Freezes

Ingredients
Preparation

Ingredients

1 tablespoon (15 ml) finely chopped fresh ginger
1/2 teaspoon (2.5 ml) ground turmeric
1/2 teaspoon (2.5 ml) paprika
1 tablespoon (15 ml) olive oil
5 cups (1.25 litres) chicken broth
3 cups (750 ml) cubed sweet potatoes
1/2 cup (125 ml) red lentils
1/2 cup (125 ml) milk

ALMOND CROUTONS

2 cups (500 ml) bread in 1/2-inch (1-cm) cubes
2 tablespoons (30 ml) olive oil
1/4 cup (60 ml) sliced almonds

Preparation

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.