- 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.