Vegan Nut Butter Sweet Potato Lentil Soup Recipe
1 tbsp. olive oil
1 tsp. powdered cumin
1 tsp. powdered coriander
smoked paprika or chipotle pepper
1 large sweet potato, steamed 10 minutes or until soft, reserved
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
1 cup lentils
1/4 to 1/2 tsp. turmeric
5 cups gluten-free vegetable stock
scant 1/2 cup almond butter
1 can lite coconut milk
Salt to taste

garnish with: fresh cilantro, lemon olive oil (optional), lemon zest

Heat oil on medium heat in large cast iron pan or dutch oven and add cumin, coriander and chipotle to it and let them start to brown and release heat. Add vegetables (not including sweet potato), stirring spices in to the vegetables and continue to sautee them until soft. Add your favorite variety of lentils and sautee for a minute or two, and then add your vegetable stock. Simmer for 10 minutes. Add turmeric and stir in. Pour in coconut milk and add almond butter, mixing thoroughly. Simmer until lentils are very soft.

Puree and add salt to taste. Garnish with fresh cilantro if available. Enjoy!