Red Lentil, Carrot, Apple, and Sweet Potato Soup

Typically, when we think of soups, we think of savory soups.... but what about adding a touch of sweetness? Apples are in season during August through October and are typically put into cold storage until Spring.  Adding apples to soup is a perfect way to use them up while adding a sweet twist to a typically savory dish. That is just what we did with our creamy red lentil and sweet potato soup!

What's in this soup?

First, let's talk about a nutritional powerhouse that can be found in this creamy soup. It is vitamin A, a fat-soluble vitamin that is very important to our bodies. Vitamin A supports tissue growth, healthy skin, and even the immune system.

Vitamin A can be found in two different forms: retinol and beta carotene

1. Retinol- the active form of vitamin A, which means that the body can readily use it. It is found in animal products like liver, eggs, fatty fish, and some fortified foods.
2. Beta Carotene- this is the inactive form of vitamin A, which means that it has to be converted in the body into a usable form. Beta carotene is found in orange and dark green plants like carrots, sweet potatoes, mango, and kale.

Did you know?

Because it is fat-soluble, eating a little fat will help us absorb more vitamin A. Add a healthy fat like avocado or olive oil to salads for better absorption of these fat-soluble vitamins!

Make it a meal!

This week's soup will be served along side Ciabatta bread. To round out your meal, add a Spinach, Walnut, and Feta Salad. The recipe can be found below. 

 This salad recipe packs a powerful 7 grams of protein and add a fun, zesty flavor to your soup meal. Add a glass of milk to get your serving of dairy in! 

Other ways to make this a meal include making grilled cheese sandwiches with your ciabatta bread and add fruit slices. The possibilities are endless, so get creative! 

For more information on vitamin A, check out this video!