Roasted sweet potatoes, onions, bell peppers, and garlic simmer with lentils and spices to make this delicious fall soup. Use leftover sweet potato peel to make a crispy topping
Preheat oven to 400°F. Line a baking sheet with foil. Set aside.
Peel sweet potatoes, reserve peel for topping, and chop the peeled sweet potatoes. Dice bell pepper and onion.
Put the chopped sweet potatoes, bell peppers, onions, and garlic cloves on the prepared baking sheet. Toss with olive oil, and roast in preheated oven for 35 minutes, stirring halfway through cooking time.
Meanwhile, add the lentils, broth, and water to a large pot. Bring to a boil over medium-high heat and reduce heat to a simmer. Make sure to stir occasionally.
After the veggies have roasted, transfer to pot with the lentils. Stir in salt, paprika, cayenne, and pepper. Simmer for 10 minutes. Remove from heat and puree using an immersion blender or carefully transfer to a blender.
Serve soup with optional topping, lemon slices, and fresh basil. Enjoy!
To make optional topping:
In a small skillet, heat canola oil over medium-high heat. Add the sweet potato skins to hot oil and cook for about 30-45 seconds. Transfer to a paper towel-lined plate to drain. Repeat until all the sweet potato skins are fried.