1 tablespoon (15 ml) finely chopped fresh ginger

1/2 teaspoon (2.5 ml) ground turmeric

1/2 teaspoon (2.5 ml) paprika

1 tablespoon (15 ml) olive oil

5 cups (1.25 litres) chicken broth

3 cups (750 ml) cubed sweet potatoes

1/2 cup (125 ml) red lentils

1/2 cup (125 ml) milk

In a large saucepan over medium-high heat, sauté the ginger, turmeric and paprika in the oil for 30 seconds. Add the broth, sweet potatoes and lentils. Bring to a boil.Reduce the heat, cover and simmer gently until the sweet potatoes and lentils are tender, about 10 minutes.

In a blender, purée the soup until smooth. Add the milk and adjust the seasoning.

Garnish each serving with almond croutons.

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