Sweet Potato, Carrot and Red Lentil Soup

This is another recipe that owes its introduction into our family to my book club.  Our neighbour, Alison, brought this to a recent book club potluck dinner and, although it was meant to be the starter, I found room for a second bowl.  I made it for the first time here at home later the same week, and everyone liked it very much.  I like the addition of lentils.  Makes me feel especially healthy.  The original recipe called for 1/4 c butter, which I've reduced and changed to oil.  Use butter if you prefer.

Sweet Potato, Carrot, Apple and Red Lentil Soup

2 tbsp grapeseed or olive oil 2 large sweet potatoes, peeled and chopped 3 large carrots, peeled and chopped 1 apple, peeled, cored and chopped 1 onion, chopped 1/2 cup red lentils 1/2 teaspoon (or more) minced fresh ginger

1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 4 cups vegetable or chicken broth plain yogurt

1.	Warm oil in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2.	Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable or chicken broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3.	Puree soup in a blender in batches until smooth. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.
4.	Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. (You WILL need to add water!)  Serve with yogurt for garnish.