Thai Red Curry Sweet Potato and Lentil Soup

fromachefskitchen.com

Carly

2 tablespoons canola oil

1 large onion, finely chopped

4 cloves garlic, minced

3 tablespoons red curry paste (or to taste)

6 cups chicken or vegetable broth

2 large sweet potatoes, peeled and cubed (½-inch cubes)

1 can (15-ounce) petite diced tomatoes, undrained

1 ½ cups red lentils, picked over

1 can (14.5-ounce) coconut milk, light or regular

salt and freshly ground black pepper, to taste

¼ cup chopped cilantro plus more for garnish if desired

Directions at fromachefskitchen.com

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