Apple Potato Curry Winter Soup
• 3 tablespoons chopped ginger
• 5 cloves chopped garlic
• 1/2 chopped onion
• 1/2 tablespoon mustard seeds
• 5 cubed potatoes
• 3 chopped carrots
• 1 cup dry red lentils
• about 1 to 2 cups liquid vegetable stock
• 1/2 cup maple syrup
• 2 peeled and chopped apples
• 1/4 cup chopped cilantro
Sauté chopped ginger, garlic, onion and mustard seeds for 3-5 minutes. Add the potatoes, carrots and lentils into the pan and sauté for another 5 minutes.
Add enough vegetable stock to cover the vegetables and simmer until soft.
Puree in a blender adding water or vegetable stock until thick and soupy.
Blend in the dry spices and sweetener.
Add apple chunks and fresh cilantro and serve.