| 19 | 55 | 370 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 4 |
| 2 tbsp | Coconut oil |
| 1 cup | Coconut milk, sweetened (canned) |
| 6 cup | Vegetable stock/broth |
| 1 medium potato | Sweet potato |
| 2 large | Carrots |
| 1 beet(s) | Beets, raw |
| 1 onion(s) | Sweet onion |
| 3 clove(s) | Garlic |
| 1 cup | Lentils, raw |
| 2 tbsp, minced | Turmeric root |
| 2 tbsp minced | Ginger root |
| 1 tsp | Curry powder |
| 1 pinch | Salt |
| 1/2 tsp | Black pepper |
| 1/4 tsp | Cayenne pepper (to taste) |
| 1/2 tsp | Nutmeg, ground (to taste) |
| 1/2 tsp | Cinnamon (to taste) |
| 1/2 tsp | Allspice, ground (to taste) |
| 4 leaves | Kale (to taste (can sub any greens)) |
Crush garlic cloves and set aside. Chop beet, sweet potato and carrots into small cubes. Sauté chopped onion and vegetables until fragrant, adding ginger and turmeric. Add spices and stir until all coated. Add 6 cups vegetable stock stock and bring to a boil. Add lentils and simmer until all vegetables and lentils are cooked through, about 30 mins. Turn off heat and add coconut milk. Remove 2 cups of soup and blend until smooth. Once puréed, add back to the pot. Add kale leaves with the stems removed and stir until wilted.
Tip: Garnish 1 cup of soup with 1 tbsp coconut milk and dried unsweetened coconut and lemon zest.
| Meat Alternative | 0.9 |
| Vegetables | 4.3 |
