Stovetop, Pot (small), Peeler, Immersion blender
Wash, peel & cube the sweet potato.
Wash & peel the carrot. Then cut into 1-inch pieces.
Peel & chop the onion.
Heat a drizzle of olive oil in a pot over medium-high heat. Add the onions & cook for 3 min, stirring frequently.
Once the onions are golden, add the sweet potatoes & carrots. Cook for 5 min, or until lightly browned.
Season with salt & pepper. Add the dried lentils.
Add the bay leaf & a pinch of dried thyme. Pour in 1 cup of water (per person). Reduce the heat to low & simmer for 20-25 min.
Once the vegetables are fork-tender & lentils are cooked through, remove the bay leaf.
Using an immersion blender or food processor, purée the soup. Add some water if too thick. Add cream for richness (optional).
Average estimated amount for one serving
On average, one serving of the recipe "Lentil & Sweet Potato Soup" contains 224 Energy, 13 g of Fat, 18 g of Carbohydrates, 7 g of Protein, 6 g of Fiber.