Directions

1. roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
2. saute onion, in olive oil and butter over medium heat for 4 minutes

3. add garlic, curry powder and lentils and cook for a few more minutes

4. add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes

5. remove from heat and allow to cool

6. meanwhile, remove skin from sweet potato, then add the potato to the soup

7. puree everything together
8. return to pan and season with salt and pepper

9. ladle into bowls and garnish with parsley, toasted coconut or red pepper flakes.