Curried Sweet Potato Soup with Crispy Black Lentils

Name: Curried Sweet Potato Soup with Crispy Black Lentils
Ingredients: 2 1/2 tablespoons of coconut oil; 1 onion, roughly chopped; 1 teaspoon of ground turmeric; 3 tablespoons of freshly grated ginger; 2 teaspoons of sweet curry powder; 2 pounds of sweet potatoes (2 large), peeled and cut into 1 inch cubes; 3 cups of vegetable stock; 1/2 cup of orange juice (I used blood orange); 1 to 2 tablespoons of Sriracha; 1 cup of light coconut milk; sea salt; freshly ground pepper; 1 shallot; 1 1/4 cup of cooked black lentils* (I used beluga); yogurt; 1 bunch of cilantro, chopped; handful of cashews, toasted and chopped

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I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands’ bordering-on-obsessive love of coffee,

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