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.