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Ingredients

1 tablespoon olive oil 1 small onion, chopped 1 celery stalk, chopped 1 clove garlic, minced 2 cups vegetable stock 1 small yam, cubed 1 small potato, cubed ½ cup dried lentils 1 tablespoon curry paste ½ teaspoon salt ½ teaspoon ground black pepper 1 (14 ounce) can coconut milk ¼ cup fresh cilantro

Nutrition Info

464.8 calories carbohydrate: 52.9 g cholesterol: : - fat: 25.1 g fiber: 13.8 g protein: 11 g saturatedFat: 19.1 g servingSize: - sodium: 543.1 mg sugar: 2.7 g transFat: : - unsaturatedFat: : -

Heat oil in a soup pot over medium heat. Add onion, cook until translucent, about 3 minutes. Add celery and garlic, cook for 5 minutes more. Add vegetable stock, yam, potato, lentils, curry paste, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are cooked, 15 to 20 minutes.
Stir coconut milk into the pot with the vegetables. Transfer half of the soup to a large bowl. Blend with a stick blender. Return blended soup to the pot and stir in cilantro.

4 servings

This hearty vegan soup is excellent poured over some basmati rice! Feel free to add extra veggies such as carrots, cauliflower, or peas.