Coconut Curry Red Lentil Soup

Makes 2 large or 4 small servings
If you like Indian food, this is awesome!!

1 small onion, chopped
1 tbsp olive oil
1 garlic clove, minced
1 small yam, cubed
1 small potato cubed
2 cups vegetable stock
1/2 cup dried red lentils
1 tbsp curry paste
1/2 tsp salt
1/2 tsp ground black pepper
1 14-oz can coconut milk
1/4 cup fresh cilantro

• In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the garlic and celery and sauté for an additional 5 minutes.
  
• Add the yams, potatoes, stock, lentils, curry paste, salt and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes or until the potatoes are cooked.
  
• Stir in the coconut milk with a hand blender or food processor, blend half or all of the soup until smooth (be careful when blending hot liquids).
  
• Return to pot, stir in the cilantro, and serve.

from the kitchen of Kim Holman