Autumn cream soup with sweet potatoes, red lentils and carrots

Products:
¼ cup of oil
2 sweet potatoes, peeled and cut into cubes
3 carrots, peeled and cut
1 apple, peeled and chopped
1 onion, finely chopped
½ cup of red lentils
½ tablespoon of grated ginger
½ teaspoon of pepper
1 teaspoon of salt (without tip)
½ teaspoon cumin
½ teaspoon of crushed chili
½ teaspoon of red pepper
4 cups of dissolved vegetable broth
yoghurt

Preparation:
Melt the butter in a deep saucepan. In it fry the chopped sweet potatoes, carrots, apple, onion. Stir for about 10 minutes until the onions become translucent.

In a separate bowl, mix the lentils with ginger, black pepper and red pepper, cumin, chilli and broth. Pour and mix the ingredients in the pot with the other vegetables. Let it boil at a high temperature. Then lower the hotplate to the average temperature. Cover with lid. After about 30 minutes, when the vegetables are already soft, remove them from the fire.

Using a blender, paste the soup. You can also use a blender, but you have to paste the soup in portions as it will not come into it.

Return the pasty cream soup to the saucepan. Boil again for about 10 minutes. Add yogurt to it. Serve with croutons.