Quick Coconut Curry Red Lentil Soup

1.Heat the coconut oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

3.Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.

4.Add the curry powder, turmeric, cumin, and cayenne pepper (if using). Stir constantly for about 30 seconds to toast the spices.

5.Add the rinsed red lentils, vegetable broth, and diced carrot to the pot. Bring the mixture to a boil over high heat.

6.Once boiling, reduce the heat to low, cover partially, and simmer for 15-20 minutes, or until the lentils are completely tender and have started to break down, thickening the soup.

7.Stir in the full-fat coconut milk and frozen spinach/kale. Continue to simmer gently for another 2-3 minutes until the greens are wilted and the soup is heated through. Do not allow it to boil vigorously after adding the coconut milk.

8.Remove the pot from the heat. Stir in the salt, black pepper, and fresh lime juice.

9.Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish generously with fresh chopped cilantro before serving immediately.