Red lentil, sweet potato and carrot soup
1 tbsp ghee or olive oil
1 large onion chopped
2 sweet potatoes, peeled and chopped into small cubes
1 cup uncooked red lentils
4 carrots, chopped
4 cups water
sea salt and freshly ground black pepper
4-5 stems fresh or thawed frozen kale
1/2 tsp ground turmeric
1/2 tsp ground cumin
1" finely chopped ginger
1" finely chopped garlic
1/2 cup almonds soaked over night
Heat oil in pot. Add onions and sauté until translucent. Add sweet potatoes, carrots and cook for a couple of minutes. Add rinsed lentils, water, sea salt and pepper, cover and simmer for 20-25 minutes.
take almonds and put in blender with 2 cups filtered water. Blend then strain through a nut bag.
Sauté the chopped kale and spices for a few minutes until wilted but not too soft.
Toast pumpkin seeds in an iron skillet for 5 minutes stirring to keep from burning.
Using a hand immersion blender puree the soup and the chopped garlic and ginger, add the almond milk to desired consistency. Adjust the spices Serve in bowls and add a large spoonful of kale. Sprinkle with toasted pumpkin seeds.