Fall Harvest Soup Puree

Fall Harvest Soup Puree

1/4 cup butter
2 sweet potatoes, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2cup lentils
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 1/2 cups Kirkland
Signature* 100% Organic Carrot Juice
2 1/2 cups vegetable broth
Feta cheese crumbles

Shredded carrots

Melt butter in a large put over medium-high heat.
Add sweet potatoes, apple and onion to the pot and cook, stirring, for 10 minutes.

Stir in lentils, ginger, pepper, salt, cumin, chili powder, paprika, carrotjuice and vegetable broth. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 30 minutes, or until tender.

Use an immersion blender to puree the soup in the cooking pot. (0r puree in small batdtes in a blender.)
Bring the pureed soup to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.

To serve, sprinkle with feta and carrots.
Makes 6 servings.


* Brands may vary by region; substitute a similar product.