Lentil and Sweet Potato Soup

Love the colour and flavour of this soup!   From Food and Drink Autumn 2010.

2 tbsp olive oil
1 cup chopped onion
1 cup chopped carrot
3 cups peeled and chopped sweet potatoes
1 tsp chopped ginger
1/4 tsp chili flakes
1/2 tsp cinnamon
1/2 cup red lentils
5 cups vegetable stock
1/4 cup whipping cream (I use milk)
Salt and freshly ground pepper
1 tbsp lemon juice
1 tbsp maple syrup

Garnish
1 tbsp vegetable oil
1/4 cup sage leaves

1. Heat oil in a pot over medium heat.  Add onions and saute for 2 minutes or until they begin to soften.  Add carrots and sweet potatoes and saute for 5 minutes.
2. Add ginger, chili flakes and cinnamon and saute for 1 minute or until fragrant.  Add lentils and stir to coat with oil.
3. Add stock and bring to a boil.  Reduce heat to medium low and simmer for 20 to 25 minutes or until vegetables are very soft and lentils have exploded.
4. Puree soup in a food processor or with hand blender.  Return to pot, stir in whipping cream and season with salt and pepper.  Stir in lemon juice and maple syrup.  Reheat when needed.
5. For garnish, heat oil in a small skillet over medium high heat and fry sage leaves for 30 seconds or until crisp.  Drain on paper towels.  Place on soup.