January....... Update

It is hard to believe we are 19 days into the new year already. For most people January is a slow and an uneventful month. Many choose to stay home and avoid spending money so they can pay off bills from the Holidays.  It is cold outside most places, and after a busy Holiday season many choose not to have parties and events.  Many wait until tax checks start rolling in and life picks up in February with Valentines day and picks up steam with March and into April as the weather starts warming up.

However, as one never to go with the flow, I have been incredibly busy! The launch of my newly redesigned website is just a few days away.  I am seeking out many new ventures while still trying to find the time to paint, cook and enjoy quiet time.

I am sure those of you reading this don't turn to my blog simply to read me rambling on... Perhaps its the art posts, or the recipes or the re-purposing and creative decorating ideas or the odd ball post about a wacky holiday or awareness about something serious. So to close this weeks blog I offer you a favorite soup recipe in honor of January being of all things National Soup Month...

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Ingredients

• 1/4 cup butter
• 2 large sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 apple, peeled, cored and chopped
• 1 onion, chopped
• 1/2 cup red lentils
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups vegetable broth
• plain yogurt

Directions

1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.