1 medium to large onion, diced
4 carrots, peeled and diced
1 sweet potato, peeled and cut into about 1 inch pieces
2 garlic cloves, minced
1 large chunk of ginger, chopped
3 tbsp. Thai red curry paste (or less, if you like it less spicy)
1 tbsp. tomato paste
1 tbsp. canola or vegetable oil
1 tbsp.dried Thai basil (or regular basil)
1 1/2 cups lentils
6 cups chicken or veggie stock
1 can lite unsweetened coconut milk
2 tbsp. peanut butter
salt and pepper to taste
peanuts and chopped cilantro for garnish
In a large non stick Dutch oven over low to medium flame, heat the oil and saute the onions, carrots, and sweet potatos until the onion begins to be translucent about five minutes. Add in the garlic and ginger, and saute until fragrant, about another 2 minutes
Pour in the stock, add in the lentils, and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes, until the sweet potatoes are fork tender, and lentils are cooked through.
Add in the coconut milk, and peanut butter, and stir to combine. You may need to add more chicken/vegetable broth, if the soup is too thick. Add about 2 cups of the soup to a blender and puree then pour back into the soup. This will give it a nice thickness. Garnish with peanuts and chopped cilantro.
Note: Contains peanut butter!