Coconut Curry Soup {Super Healthy & Flavorful}

thrivinghomeblog.com

Marcie

2 tablespoons avocado oil (sub: olive oil)

1 cup diced carrots (about 2 large carrots)

1 cup diced celery (about 2 large stalks)

1 large yellow onion, diced (about 1 ½ to 2 cups)

A pinch of red pepper flakes

2 garlic cloves, minced

2 teaspoon sea salt, plus more as needed

2 tablespoons curry powder

5 cups water

1 large (5 to 6 ounces) sweet potato, peeled and cut into ½-inch dice (about 2 cups)

1 can (13.5 ounces) unsweetened coconut milk (full-fat version)

1 can (14.5 ounces) fire-roasted diced or crushed tomatoes

1 cup quick-cooking (20 minutes or less) dry red or green lentils, rinsed and sorted* (sub: 1 can garbanzo beans, drained and rinsed)

3 cups chopped kale, stems removed (sub: spinach)

Juice of 1 lime, plus more as needed

For serving: chopped peanuts, fresh cilantro leaves, lime wedges

note: Be sure the lentils package says the cook time is 20 minutes or less.

Directions at thrivinghomeblog.com

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