1 tablespoon olive oil
1 onion, diced
2 cloves garlic, crushed
1 1/2 tablespoon garlic, minced
2 pounds sweet potatoes (about two large), chopped into 1 inch chunks (or a little larger)
1/2 cup dry red lentils, rinsed and drained
3 ripe vine tomatoes, peels and chopped (or substitute 1 can of whole, peeled tomatoes)
1 teaspoon cinnamon, ground
2 teaspoon cumin, ground
1/2 teaspoon turmeric, ground
1-2 dashes cayenne pepper (to taste)
4-5 cups vegetable stock + extra as needed
1/4 cup creamy peanut butter
4 cups curly kale, chopped into small pieces
12 oz extra firm tofu, cut into 1/2 inch cubes

For Garnish
1/4 cup green onions, tops only, chopped
1/4 cup cilantro leaves, chopped
Greek yogurt or sour cream

Heat olive oil in a large pot over medium heat. Add the onion and begin sautéeing until the onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sauté for another 3 minutes, until garlic is fragrant. Add the sweet potatoes, red lentils, tomatoes, cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine. Add 4 cups of vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything by at least 1 inc, add another cup of stock. When the soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are tender. If you need more broth as the mixture cooks, add it. Add peanut butter and stir well. using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible. Stir in the kale and tofu and let them wilt and warm up respectively. Season to taste, adding more salt and pepper as needed. Serve with generous tablespoon of yogurt or sour cream and herbs.

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