Creamy Coconut Lentil Soup

• 2 T. coconut oil
• 1 large carrot, coarsely chopped
• 3 shallots
• 2 cloves garlic
• 1 inch fresh ginger root, peeled and sliced
• 1 c. dry brown lentils, rinsed
• 1 T. turmeric powder
• 1 15 oz can coconut milk
• 2 T. lime juice
• 4 c. vegetable stock
• 2 T. brown sugar
• 1 bunch spinach or kale, torn into small bits
• juice of 1/2 lime

1. Process the carrots, garlic, ginger and shallots in a food processor until finely chopped. Saute the mixture for 5-7 minutes in coconut oil. Add lentils and stock and bring to a boil. Cook for 20-30 minutes or until mixture is thickened and lentils are tender. Add coconut milk, brown sugar and spinach or kale and cook until spinach or kale is wilted. Add salt and pepper to taste. Add lime juice just before serving.

coconut oil, carrot, shallots, garlic, ginger root, brown lentils, turmeric, coconut milk, lime juice, vegetable stock, brown sugar, kale, lime

Taken from www.epicurious.com/recipes/member/views/creamy-coconut-lentil-soup-52611941 (may not work)