Curried Sweet Potato & Lentil Soup- Mom

May I just say, this is one of my family's favorite soups of all time!  Amelia asked for it 9 meals straight!

6-8 Servings

2 Tbsp oil

1 medium onion, chopped

3 cloves garlic, minced

1 Tbsp minced fresh ginger

2 Tbsp curry powder

1 tsp salt

1/2 tsp black pepper

4 roma tomatoes, chopped

1 cup dry lentils

1 qt stock (vegetable or chicken)

1 14 oz. can coconut milk

1 lb sweet potatoes, peeled and cut into 1/2" chunks

2 small zucchini, roughly chopped

1/2 cup chopped cilantro

Heat oil in medium pan over medium-high heat.  Add onion and cook, stirring occasionally, until soft and translucent, about 3 minutes.  Add garlic and ginger and cook 1 minute longer.  Stir in curry powder, salt, and pepper.  Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2 minutes. 

Stir in tomatoes and lentils.  Add stock and coconut milk.  Bring to a boil.  Cover and reduce heat to low so soup bubbles gently.

Cook, stirring occasionally, until lentils begin to soften, about 15 minutes. Stir in potatoes and more stock or water if mixture looks dry.  Cover and cook about 10 minutes.  Stir in zucchini, adding more water if needed to keep everything brothy.  Cover and cook until lentils and all vegetables are tender, 5 to 10 minutes longer.  Stir in cilantro and salt and pepper to taste.