Creamy Coconut Lentil Soup

This simple soup packs a powerful punch with red lentils and vegetables swimming in a ginger spiced broth and completed with creamy coconut milk.

Ingredients:

• 1 onion, peeled and chopped

• 3 medium carrots, peeled and chopped

• 2 stalks of celery, finely chopped

• 1 bay leaf

• 3 garlic cloves, peeled and chopped

• 1 inch ginger root, peeled and minced

• 1 T curry powder

• 1 t salt

• 1 cup red lentils, rinsed

• 1 pint vegetable broth, plus additional liquid if needed

• I can coconut milk

• 3 cups chopped lacinto kale

• Juice of one lemon

Directions:

1. Sauté onion, carrots and celery in 2 T olive oil until soft

2. Add in bay leaf, ginger, garlic, curry powder and salt

3. Stir and add lentils and broth

4. Simmer for 25-30 minutes until lentils are very soft

5. Optional: at this point, you can purée quickly with a stick blender for smoother soup

6. Add in coconut milk and kale and simmer until softened, squeeze 1/2 of lemon juice over soup

7. Serve warm and either squeeze lemon on each bowl or serve with a wedge