Slow-Cooker Sweet Potato and Lentil Soup



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


Combine the celery, leeks, lentils, ginger, 2 teaspoon curry powder and 1 teaspoon salt in a large pot. Add 6 cups vegetable broth and stir, then cover and cook on low, undisturbed, 20 minutes.

Add sweet potato, carrots and cook another 20 minutes.

Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.

Add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.


Calories: 257
Total Fat: 4 grams
Saturated Fat: 2 grams
Cholesterol: 8 milligrams
Sodium: 580 milligrams
Carbohydrates: 45 grams
Dietary Fiber: 10 grams
Protein: 12 grams