Sweet potato and lentil soup

1 Big peeled and whisked onion

1 Tablespoon of olive oil

2 Peeled and cut into cubes (medium or big) sweet potatoes

3 Medium peeled carrots, cut into cubes

3 Garlic cloves, peeled

1 Cup lentils (orange)

1 ½ Tablespoon of turmeric

1 Tablespoon cumin

¼ Teaspoon pepper

¼ Teaspoon salt

Add a tablespoon of oil to a big pot on the stovetop over medium heat.

Add the onion and cook, stirring every half minute, until it is browned.

Mix in the carrots and sweet potatoes.

Meanwhile, rinse a glass of orange lentils in tepid water for about two minutes while the onions, carrots, and sweet potatoes are cooking in a pot.

Strain the lentils and toss them into the pot’s mixture.

Bring to a boil with enough boiling water to cover all the ingredients in a pot. Add the turmeric, cumin, salt, pepper, and garlic once the soup has boiled.

Reduce the heat to low and cover with a saucepan.

In a pot, whisk the mixture every 10 minutes while adding a quarter cup of water.

Cook for 30 minutes or until the vegetables are soft and remove the saucepan from the heat Using a blend rod, ground the soup to a uniform texture before serving.