INGREDIENTS FOR THE SOUP:
1 medium onion, very thinly sliced
3 cloves garlic, minced
1 small piece ginger, grated
2 medium red peppers, sliced
2 medium carrots, peeled and sliced
1 medium-large sweet potato, cut into 1cm cubes (2 cups)
1 cup uncooked red lentils, rinsed
4 cups low-sodium vegetable broth
2 teaspoons red curry paste
1 tablespoon coconut sugar (or brown sugar)
3/4 teaspoons salt
1/2 teaspoon pepper
1 400 gram can full-fat coconut milk
FOR SERVING (OPTIONAL)
Chopped peanuts or cashews
Chopped coriander
Lime wedges
Bread of choice for dunking
DIRECTIONS:
Add the onion, garlic, ginger, peppers, carrots, sweet potato, lentils, broth, curry paste, coconut sugar, salt and pepper to a crockpot. Stir to combine. Cover and cook on low for about 7 to 8 hours, until the veggies are all tender.
Stir in the coconut milk until combined. Taste and season with additional salt and pepper as needed (if you like a little heat, we’d also highly suggest adding in cayenne pepper to taste- sooo good!) Serve as desired!