1 large sweet potato, peeled and diced
3 medium carrots, cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
3/4 cup dried yellow or red lentils
1 4-inch piece ginger, peeled and finely grated
1 teaspoon curry powder
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
Juice of 1/2 lemon, plus lemon wedges for serving (optional)
1/2 cup chopped fresh cilantro
Combine the celery, leeks, lentils, ginger, 2 teaspoon curry powder and 1 teaspoon salt in a large pot. Add 6 cups vegetable broth and stir, then cover and cook on low, undisturbed, 20 minutes.
Add sweet potato, carrots and cook another 20 minutes.
Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
Add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.
Total Fat: 4 grams
Saturated Fat: 2 grams
Cholesterol: 8 milligrams
Sodium: 580 milligrams
Carbohydrates: 45 grams
Dietary Fiber: 10 grams
Protein: 12 grams