Curried Red Lentil and Sweet Potato Soup

Ingredients

• 1 13.5 oz can reduced fat coconut milk
• 1 medium onion, diced
• 1 Tbsp minced ginger
• 4 large cloves garlic, peeled and minced
• 1 Tbsp curry powder (add a bit more)
• 3 medium sweet potatoes chunked
• 1 cup dried red lentils, rinsed (add a bit more try 1/4 cup)
• 3 cups water
• Black pepper to taste
• Sea salt to taste

Instructions

• Open the can of coconut milk and spoon a few tablespoons into the bottom of a pressure cooker.
• Turn on sauté and add the onion and cook until soft and translucent, 3-5 minutes.
• Add the ginger and garlic and cook another minute. Add the curry powder and stir until combined. Dump in the sweet potatoes, lentils, remaining coconut milk, lwater, and salt/pepper.
• If using the pressure cooker, lock the lid in place, bring to the highest pressure, and cook for 8 minutes. Let the pressure release naturally. (If you’re not using a pressure cooker, bring to a boil, reduce to a simmer, and cover. Cook maybe about 30 minutes, stirring often. You’ll probably need to add more water, bit by bit).
• Unlock the lid of the pressure cooker and either mash the soup with a potato masher or use an immersion blender.
• Taste and adjust the seasonings with more salt or curry powder. This soup thickens quite a bit as it cools, so you may need to add more water.
• Serve topped with roasted pumpkin seeds or cilantro.