Ingredients:

• 1 teaspoon of garlic-infused olive oil (see page 246)
• 1 teaspoon of minced fresh ginger
• 1 carrot, chopped
• Salt and freshly ground black pepper, to taste
• 2 tablespoons of dried or finely chopped fresh chives
• 1 sweet potato, peeled and chopped
• 2 teaspoons of curry powder (plus more to taste)
• 2 1/2 cups of vegetable broth or Biome Broth (page 249)
• 1/2 cup of canned lentils
• A large handful of fresh spinach or kale leaves
• Sourdough bread (optional, for serving)

Instructions:

1. Heat a medium-sized pot over medium heat. Add the garlic-infused olive oil, minced ginger, and the chopped carrots. Season with a pinch of salt and pepper. Cook for about 3 minutes, stirring occasionally.
2. Incorporate the chives and sweet potato into the pot and continue cooking for an additional 5 minutes, stirring occasionally. Stir in the curry powder to infuse the flavors.
3. Add the vegetable broth to the pot. Cover it and raise the heat to medium-high to bring the mixture to a low boil. Stir in the canned lentils. Reduce the heat to low and let the soup simmer, uncovered, for approximately 20 minutes, or until the sweet potatoes become fork-tender.
4. Adjust the seasoning with salt, pepper, or more curry powder to suit your taste. Just before serving, stir in the fresh greens until they wilt slightly.
5. Optionally, serve your Ginger and Curry Sweet Potato Soup with a side of sourdough bread.

Enjoy your warming and flavorful sweet potato soup!