Vanadium

• 1 large onion, chopped
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• 2 small yams, cubed
• 2 small potatos, cubed
• 4 cups vegetable stock
• 1 cup dried red lentils
• 2 tbsp curry paste
• 1 tsp salt
• 1 tsp ground black pepper
• 2 cans (398 ml) coconut milk
• 1 cup fresh cilantro, minced

1. In a medium soup pot on medium heat, sauté the onions in oil until translucent.
2. Add the garlic and celery and sauté for an additional 5 minutes.
3. Add the yams, potatoes, stock, lentils, curry paste, salt, and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes or until the potatoes are cooked.
4. Stir in the coconut milk and with a hand blender or food processor, blend half or all of the soup until smooth (be careful when blending hot liquids).
5. Return to pot, stir in the cilantro, and serve.

Makes 4 large or 8 small servings.