Curried Sweet Potato, Carrot and Lentil Soup with Ginger

A great recipe based on one from Parents Canada magazine.  Healthy and delicious! Low in fat and loaded with fibre, vitamins and minerals.

1 tsp olive oil
1 medium onion, chopped
1-2 garlic cloves, crushed
1 tbsp grated fresh ginger
1/2 cup dry lentils
1 medium sweet potato, peeled and cut into chunks
2 carrots, peeled and chopped
1 tsp curry paste or powder
4 cups chicken or vegetable stock
salt to taste
1/4 to 1/2 cup plain yogurt (greek)

1. In a medium sized pot, heat oil over medium high heat and saute onion, garlic, and ginger for 3-4 mintues until the onion softens.
2. Add the lentils, sweet potato, carrots, curry paste and stock, along with a cup of water.  Bring to a boil, then turn the heat down, cover and simmer for half an hour, until the vegetables are very tender.
3. Season with salt, add the yogurt and use a hand held blender to puree it right in the pot.  Otherwise use a blender or potato masher.
4. Serve hot.  Leftovers can be stored in the refrigerator for up to a week, or cooled and frozen for up to 6 months.