Winter Lentil Ginger Sweet Potato Soup
2 large sweet potatoes, peeled and diced
6 medium carrots, sliced into 1/2-inch pieces
6 stalks celery, cut into 1/2-inch pieces
2 medium onions, caramelized
1 1/2 cup lentils
2 4-inch piece ginger, peeled and finely grated
2 teaspoon curry powder
2 tablespoons unsalted butter
4 cloves garlic, thinly sliced
Juice of 1 lemon
1 cup chopped fresh cilantro
Combine sweet potato, carrots, celery, leeks, lentils, ginger, 1 1/2 teaspoon curry powder and 2 teaspoons salt in a heavy-bottomed soup pot. Add 12 cups water, bring to a boil, and simmer, uncovered, until lentils and vegetables are tender, about 30 minutes.
Stir the soup vigorously with a whisk to make a rough puree.
Melt butter in a small skillet over medium-high heat. Add garlic and remaining 1/4 teaspoon curry powder and cook until curry powder is slightly toasted, about 1 minute. Stir curry mixture into soup and add lemon juice, cilantro, and salt to taste.