Moroccan Sweet Potato and Lentil Soup

Ingredients

• 3 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 1 large carrot, diced, 1/2 cup
• 3 cloves garlic, minced, 1 Tbsp
• 2 tsp peeled and minced fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cinnamon
• 6 cups low-sodium vegetable broth, then more if desired
• 1 can petite diced tomatoes
• 1 large sweet potato, peeled and diced into 1/2-inch cubes, 3 cups
• 1 cup brown lentils, picked over and rinsed
• Salt to taste
• 1/2 cup chopped fresh cilantro

Directions

1. Warm 2 Tbsp olive oil in a large pot set over medium-high heat. Add the onion and carrot, and cook for 4 minutes, stirring now and then, until they begin to soften.
2. Stir in the garlic and ginger, and cook for 1 minute more. Pour in the remaining 1 Tbsp olive oil, then add the cumin, coriander, turmeric, paprika and cinnamon. Cook for 1 minute, stirring so the spices bloom without scorching.
3. Add the vegetable broth, tomatoes, sweet potatoes and lentils, then season with salt to taste. Bring the soup to a gentle boil, lower the heat to medium-low, cover the pot, and simmer, stirring occasionally, until the sweet potatoes are soft and the lentils are tender, about 25 – 30 minutes.
4. If you’d like a looser soup, stir in up to 1 more cup of broth. Mix in half of the cilantro, then ladle the soup into bowls and finish with the remaining cilantro.