MICHAELA’S CREAMY CARROT SOUP

PREP TIME:  1½ hours                                                
SERVES:  8

INGREDIENTS:
3 large carrots, peeled and chopped
8 ounces cream cheese, softened
2 large sweet potatoes, peeled and chopped
1 apple, peeled and chopped
¼ cup butter
1 chopped onion
½ cup lentils
½ tsp ginger
½ tsp black pepper
1 tsp salt
½ tsp ground cumin
½ tsp chili powder
½ tsp paprika
1 quart vegetable broth
Plain yogurt

METHOD:
In a heavy-bottomed pot melt butter over medium-high heat.  Combine carrots, sweet potatoes, apple and onion and sauté 10 minutes or until onions are wilted.  Blend in lentils, seasonings and vegetable broth.  Bring mixture to a boil, reduce heat to medium-low, cover and simmer for approximately 20 minutes.  Add cream cheese and simmer an additional 10 minutes.  Once cooked, puree the soup in a blender.  Return the puréed soup to the pot and simmer over medium-high heat for 10 minutes.  Add water as needed to achieve desired soup consistency.  Garnish with yogurt and serve.