4 carrots (different color if you can find), sliced
1 cup sliced mushrooms
1 cup red lentils, rinsed and picked over to remove stones
1 32 oz. container vegetable stock
1 teaspoon fresh rosemary, chopped
salt and pepper to taste
Heat oil in a soup pot. Add onions and saute until softened and fragrant. Add sweet potatoes, carrots, and mushrooms. Stir for a minute and then add lentils, vegetable stock, rosemary, salt and pepper.
Simmer for 25 minutes (or more as needed) until lentils are cooked through and vegetables are soft. Remove some of the vegetables and then use an immersion blender to puree the remaining soup. Return the vegetables to the pureed soup. Adjust spices to taste.