1.25lbssweet potatoespeeled and diced into ¾-inch cubes
3/4cbrown lentils
3TblsThai red curry paste
115-oz canfull-fat coconut milk
2cchopped fresh kale (I chopped pretty small)or spinach
1/4ccreamy peanut butter
2limes, squeezedapprox 1/4 c
sea salt and freshly-ground black pepper
1/2Tblsbrown sugarto taste
chopped fresh cilantro and finely-chopped peanutsoptional toppings
Instructions
Heat oil in a large stockpot over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Add the vegetable broth, sweet potatoes, lentils, curry paste and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and cook for about 20 to 25 minutes or until both the lentils and sweet potatoes are tender.
Stir in the coconut milk, kale (or spinach), peanut butter and lime juice until completely combined. Taste and season the soup with salt (about 2-3 tsp) and pepper and a bit of brown sugar if, like me, you want to punch up the sweetness ever so slightly.
Serve warm, garnished with cilantro and chopped peanuts, if desired.