Slow-Cooker Sweet Potato and Lentil Soup

Ingredients

• 3 medium carrots cut into 1/2-inch pieces
• 3 stalks celery cut into 1/2-inch pieces
• 1 teaspoon curry powder 
• 0.5 cup cilantro leaves fresh chopped
• 2 cloves garlic thinly sliced
• 1 piece ginger finely grated peeled
• 4 servings kosher salt 
• 2  leeks light white green halved lengthwise cut into 1/2-inch pieces ( and parts only)
• 0.8 cup lentils dried red yellow
• 1 large sweet potatoes and into diced peeled
• 1 tablespoon butter unsalted

Equipment

• frying pan
• whisk
• slow cooker

Directions

1. Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker.
2. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
3. Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
4. Melt the butter in a small skillet over medium-high heat.
5. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste.
6. Serve with lemon wedges.
7. Photograph by Antonis Achilleos