Curried Sweet Potato, Carrot and Lentil Soup

This recipe comes from The Soup Sisters Cookbook.  This cookbook is a medley of different soups, for each time of the year. Really a nice book!  One of those cookbooks that you want in your collection, when you have the urge to make soup.

Even better than their soup, and it is delicious, is what they stand for.  Proof that one person really can make a difference!  

Soup Sisters and Broth Brothers is a non-profit charitable social enterprise dedicated to providing comfort to women, children and youth through the making, sharing and donating of soup.

Soup Sisters and Broth Brothers was founded in 2009 by Calgarian Sharon Hapton who had a very simple belief in the power of soup as a nurturing and nourishing gesture that could make a tangible difference. Hapton believed that two of societies most prevalent issues, domestic abuse and youth homelessness would benefit from the care and warmth that comes in a bowl of soup. A powerful message that says 'we care' is now being delivered to over 20 residential shelters across the country through home-made delicious soup made with the finest ingredients.

Warming hearts... one bowl at a time - http://www.soupsisters.org/about.php

Curried Sweet Potato, Carrot and Lentil Soup

Don't let the curry turn you off of this soup.  I used curry, but I'm sure it would be delicious without it.  But try a little, it's really good.

Ingredients:

1 onion, diced
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1 Tbsp canola oil
2 carrots, peeled and diced
1 sweet potato, peeled and diced
1/2 cup red lentils, rinsed
1 tsp curry powder
4 cups chicken or vegetable stock
1/2 cup plain yogurt or whipping cream
Salt to taste

In a large pot over medium heat, saute the onion, garlic and ginger in the oil until the onion is softened.

Stir in the carrots, sweet potato, lentils and curry powder.

Add the stock and 1 cup water.  Bring to a boil over high heat, then reduce the heat to medium-low.

Simmer, uncovered, until the lentils are tender, about 35 minutes.

Let cool, then puree until smooth.  Add the yogurt and salt to taste.


Notes:

• I used 1/2 tsp powdered ginger as I didn't have fresh.  
• I added 1/3 tsp cayenne pepper to add some heat.
• I forgot to add the yogurt or cream and it still tasted delicious.