Curried Sweet Potato and Lentil Soup

2 T. butter or margarine
2 medium sweet potatoes, peeled and cut into 1/2-inch chunks
2 large stalks celery, cut into 1/4-inch pieces
1 large onion, cut into 1/4-inch pieces
1 garlic clove, minced
1 T. curry powder
1 T. grated, peeled fresh ginger
1 t. ground cumin
1 t. ground coriander
1 t. salt
1/8 t. ground red pepper (cayenne)
3-1/2 c. vegetable broth
1 package (16 oz.) dried lentils, rinsed and picked through
6 c. water
yogurt, toasted coconut, and lime wedges (optional)

In 6-quart Dutch oven, melt butter over medium heat. Add sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.

To vegetables, add broth, lentils and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40-45 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.

Serves 8.

From Good Housekeeping Favorite Recipes: Vegetarian Meals, p. 46