• In a large dutch oven or pot with a lid, cook chopped onion, apple and carrots over medium heat with a splash of oil (I use coconut or avocado) for about 5 minutes. Add in spices, butter, ginger, and garlic, cook for a couple more minutes.
• Add in the sweet potatoes and lentils, stirring to combine.
• Add the rest of ingredients and stir to combine. If you’re using chicken, add the whole pieces in now. Bring to a boil and then lower and cover (leaving the top cracked a bit).
• Cook entire pot on low for about 40 minutes, chicken are cooked through.
• Remove the chicken and shred using a fork.
• This is where you’ll want to decide on texture. If you want a completely creamy soup, blend everything in a blender and add back into the pot. I wanted to keep some texture so I blend the whole soup, but only for a few seconds. You could also use an immersion blender as well.
• Add the chicken back in and stir to combine. Adjust salt and pepper if needed.
• Optional toppings: coconut milk, yogurt, cilantro, chopped cashews, and/or turmeric rice

Turmeric Rice:

• Combine everything into a small pot and bring to a boil. Turn on low and cover until cooked through, about 15 minutes. Remove from heat and let sit for 5 more minutes.