Posted: October 25 2018 in Recipes

Serves: 6
Cooking Time: 30 minutes
1 tables finely chopped fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 tablespoon olive oil
5 cups chicken broth
3 cups cubed sweet potatoes
1/2 cup red lentils
1/2 cup milk
Almond Croutons
2 cups bread in 1/2-inch cubes
2 tablespoons olive oil
1/4 cup sliced almonds
  1. 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.
  2. In a blender, purée the soup until smooth. Add the milk and adjust the seasoning.
  3. Garnish each serving with almond croutons.
Almond Croutons
  1. 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.