Yield:  4 servings

Ingredients:

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 teaspoon curry powder
½ teaspoon salt
1 tablespoon margarine
2 cloves garlic, thinly sliced
Juice of 1/2 lemon
1/2 cup chopped fresh cilantro

Instructions:

1. Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and ½ teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
2. Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
3. Melt the margarine in a small pan over medium-high heat. Add the garlic and the remaining 1/4 teaspoon 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, and cilantro to taste.

Source (recipe & picture): Food Network

Nutrition Facts:

Serving: 1 serving