Sweet Potato and Lentil Slow Cooker Soup

This was fantastic soup that was even better due to the fact that it is slow cooker! It was actually a vegetarian soup that B approved, but of course "It would be better if it had meatballs or chicken in it" How typical! It reminds B of his favorite soup from back in California, Albondigas from La Casa Garcia. I have my own Albondigas recipe that I will be sharing soon too. Enjoy and don't feel bad, look at those nutritional facts!!!

Sweet Potato and Lentil Slow Cooker Soup
Serves 6
Inspired by - Food Network Magazine


1 large sweet potato, peeled and diced
3 medium carrots, cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
3/4 cup dried yellow or red lentils
1 4-inch piece ginger, peeled and finely grated
1 teaspoon curry powder
Kosher salt
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
Juice of 1/2 lemon, plus lemon wedges for serving (optional)
1/2 cup chopped fresh cilantro

1. Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
2. Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
3. Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. 
4. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.

Per serving: Calories 257; Fat 4 g (Saturated 2 g); Cholesterol 8 mg; Sodium 580 mg; Carbohydrate 45 g; Fiber 10 g; Protein 12 g