The Perfect Fall Soup

The Perfect Fall Soup

By Emily Tugwell

Oh yes, it’s that time of year again! Fall has finally arrived! Leaves have started to change color… and we're all starting to come to terms with the fact that our clothes are not as waterproof or warm as we originally thought. Now begins the time to shake off that damp feeling with apple cider, countless spiced treats, and basically all warm food you can get our hands on. This soup is sure to fill and warm you up to the point where you’ll probably never want to go out into the rain and cold again. Though you can’t avoid the weather forever, you can have delicious soup to get you through it.

I have actually already made this soup a few times since the beginning of the semester. It is really hearty with the perfect hint of sweetness, lasts a good amount of time in the fridge, and is pretty cheap to make. If you already have the spices, the rest of the ingredients should cost you under $10, though it also depends on where you shop for groceries. If you really want to spend the least amount of money possible, I suggest you buy the produce at New York Mart (128 Mott St, between Hester and Grand) and everything else at Met Foods Supermarket (251 Mulberry St, on the corner of Prince). Also, be aware that this soup makes about 6-8 generous servings, so if you don’t want to eat soup for a solid four days, cut the recipe in half or invite a few friends over!

Ingredients

• 1/4 cup butter
• 2 large yams (or sweet potatoes), peeled and chopped
• 3 large carrots, peeled and chopped
• 1 apple, peeled, cored and chopped
• 1 onion, peeled and chopped
• 1/2 cup red lentils
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cumin (or nutmeg)
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups vegetable broth (one container)
• Plain yogurt

Directions

1. Melt the butter in a large pot over medium-high heat. Place the chopped yams (or sweet potatoes), carrots, apple, and onion in the pot. Stirring constantly, cook the vegetables and apple until the onions are translucent, which should take about 10 minutes.

2. Stir the lentils, ginger, ground black pepper, salt, cumin (or nutmeg), chili powder, paprika, and vegetable broth into the pot with the vegetable and apple 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, which should take about 30 minutes.

3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Firmly holding down the lid, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.

4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, which should take about 10 minutes (Note: Carefully watch the soup as it starts to boil. I made the mistake of walking away for a few minutes and coming back to splatters of orange on the stove and walls!).

5. Add water as needed to thin the soup to your preferred consistency. Serve with a spoonful of yogurt for garnish. Enjoy!

What's your favorite fall weather recipes? If you're willing to share feel free to submit them to the blog by e-mailing us at broomestreetblog@gmail.com!!