Red Lentil and Sweet Potato Soup
1 white onion, chopped
1 celery stick, finely chopped
1 large carrot, sliced
1 ½ cups sweet potato, cubed
1 cup red lentils, cooked
1 bay leaf
½ teaspoon fresh garlic, minced
½ teaspoon all-purpose seasoning
5 cups vegetable or chicken broth
2 tablespoons fresh cilantro, chopped
For a creamier soup, add 1 cup of fat-free sour cream or plain yogurt after cooking. Swirl cream and soup together gently.
Spray a large saucepan with nonstick cooking spray. Add onions and celery and cook on medium-high heat for 2 minutes, stirring often.
Add carrots, sweet potatoes, lentils, bay leaf, garlic, all-purpose seasoning, and broth to saucepan. Cover and cook on medium for 10 minutes.
Simmer for an additional 10 minutes. Remove bay leaf and blend soup in batches in a food processor.
Return soup to saucepan, add cilantro, and simmer for 5 minutes.