Sandy's Sweet Potato Soup
3 large carrots, peeled and chopped
1 medium yellow onion, chopped
3 stalks of celery, chopped
2 cups of kale leaves, torn or cut up into bit size pieces
3 large sweet potatoes, peeled and diced
2 large white potatoes, peeled and diced
1 cup dry brown lentils
5 cups chicken or vegetable broth
1 Tbs olive oil or butter
1 tsp cumin
½ tsp turmeric (optional)
Sea salt to taste
Pepper to taste
Rinse the brown lentils with cool water in a strainer then add them to a large soup pot with four cups of chicken or vegetable broth. Bring the broth with lentils to a boil, then reduce the heat to low and simmer with lid on for half an hour.
After half an hour add the chopped white and sweet potatoes to the pot and continue cooking on medium-low heat with the lid on for another 20 minutes.
Meanwhile, in a skillet, sauté the carrots, onion, celery and kale with the cumin, turmeric, sea salt and pepper in a tablespoon of olive oil or butter for 5-8 minutes, or until the onion is translucent.
Add the sautéed vegetable mixture to the soup and continue simmering for a half hour more, or until the carrots and potatoes are soft.