In one pot, melt your butter (or heat your olive oil) on medium. Add in the onions and saute until transluscent - about 4 minutes. Stir in the garlic and ginger for 30 seconds. Add in the carrots, sweet potatoes and toss all to coat. Add in the lentils, broth and salt to taste and raise heat to bring to a boil. Once boiling, lower the heat to a simmer and cover the pot for 20-25 minutes (until the potatoes are fork tender). Add in the apple and honey and proceed to use a hand emersion blender to puree the soup. If you dont have a had immersion blender simply use a food processor or regular blender to puree the soup in batches.
Garnish with more honey, paprika, parsley and cayenne if using.
Notes
Make sure you use olive oil to keep this Dairy Free.Make sure you use vegetable broth to keep this Vegetarian.To make this completely VEGAN: use olive oil, vegetable broth and maple syrup.Store leftovers in the fridge for up to 5 days.