Coconut Sweet Potato Lentil Soup

2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 tablespoon yellow curry powder
½ teaspoon cayenne pepper, more or less to taste
4 cups low-sodium vegetable broth or water
3/4 cup dried red lentils
Kosher salt
1 14-ounce can coconut milk
2 cups baby spinach or baby kale
 
2 cups cooked basmati rice
1/3 cup fresh cilantro, chopped, plus more for serving
Fresh naan, for serving
 
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
 
Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
 
Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
 
To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with naan on the side.
 
Serves 6.
 
From Half-Baked Harvest blog