Curried Lentil Soup

2 Tbsp neutral-flavored oil
1 large onion
1/4 cup peeled and minced fresh ginger
6 garlic cloves
1 1/2 Tbsp curry powder
1/4 tsp red pepper flakes
4 medium carrots
1 medium red bell pepper, cored, seeded, and diced
5 cups diced, unpeeled sweet potatoes (about 1 1/2 lb)
1 - 14oz can coconut milk (regular or light)
2 cups dried lentils, picked over and washed
8 cups vegetable or chicken stock
1 tsp salt
Juice of 1/2 lime, or more to taste
1 bunch cilantro, minced
1/2 tsp orange zest (optional)

In a 6-quart saucepan sauté the onion and ginger in the oil until wilted and fragrant. Add the garlic, curry powder, red pepper flakes, carrots, bell pepper, and sweet potatoes and sauté briefly.

Add the coconut milk, lentils, water or stock, and salt. Simmer, partly covered, until lentils and sweet potatoes are tender, about 45 minutes.

Add lime juice, cilantro, and orange zest (if using) just before serving.

Serves 6-8.

{From Artisan Pizza & Flatbread in Five Minutes a Day}