Curry Lentil & Potato Soup

Pure comfort on a crisp fall night.

INGREDIENTS 

1 Tbsp coconut oil (or sub a neutral oil, such as avocado)
1 cup diced yellow or white onion
1 tsp minced fresh ginger
2 medium whole carrots (peeled and chopped)
1 pinch sea salt + black pepper (plus more to taste)
4 cloves garlic, minced
3 cups diced potatoes, half yellow and half sweet potato
1 1/2 Tbsp curry powder
6 cups vegetable broth 
1 cup green lentils
1 Tbsp coconut sugar
4 cups chopped green kale 

DIRECTIONS

• Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant. 

• Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.

• Add lesser amount of vegetable broth (5 cups or 1200 ml as original recipe is written // adjust if altering batch size) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.

• Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.

• If the soup has thickened too much, add remaining vegetable broth (1 cup or 240 ml as original recipe is written // adjust if altering batch size) , stir, and cook until warmed through.

• In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2-3 minutes. 

• Serve immediately as is or with cilantro and fresh lemon juice (optional). This would also go well with my Easy Vegan Wheat Bread, or Garlic & Herb Flatbread! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.