This soup is a spicy, rich blend of curry, coconut, and sweet potatoes. Its colors and smells are as rich as its flavors, making this an impressive soup to serve.

SERVES 6 to 8.

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 large red onion, diced
• 6 to 7 cloves garlic, minced
• 1/4 cup peeled and minced ginger root
• 1 1/2 tablespoons curry powder
• 1 hot chili pepper (dried or fresh), minced
• 1 cup diced carrots
• 1 cup diced sweet red bell pepper
• 5 cups diced sweet potato
• 1 14-ounce can coconut milk
• 2 cups dried lentils, washed
• 8 cups Vegetable Stock
• juice of 1 lime
• 1 bunch of cilantro, minced

INSTRUCTIONS

1. Sauté red onion, garlic, and ginger in oil for 15 minutes in a large soup pot.
2. Add curry powder, hot pepper, carrots, bell pepper, and sweet potatoes. Sauté another 5 to 10 minutes.
3. Add coconut milk, lentils, and stock. Simmer, covered, until lentils are done and sweet potatoes are tender, approximately 45 minutes.
4. Add lime juice and cilantro.