fat 4 g (saturated 2 g)
cholesterol 8 mg
sodium 580 mg
carbohydrate 45 g
fiber 10 g
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 tsp. curry powder
1 Tbsp. unsalted butter
2 cloves garlic, thinly sliced
Juice of 1/2 lemon, plus lemon wedges for serving
1/2 cup chopped fresh cilantro
Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 tsp. curry powder and 1 tsp. salt in a 4 to 6 qt. slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hrs.
Run the emulsion blender through just to make a rough puree.
Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 tsp. curry powder and cook until the curry powder is slightly toasted, about 1 minute.
Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.
an amazing blend of flavors