Recipe

Step 1: Add olive oil, garlic, onion, curry, cumin and cinnamon to a large saucepan or Dutch oven. Saute? for a few minutes, then add celery, carrots, squash and yam or sweet potato and saute? for a few minutes more. Add enough water or chicken stock to cover vegetables, bring to a boil, then lower to simmer at medium-low, stirring every so often. (You may need to add more water or stock if it gets too dry.)

Step 2: Once vegetables are soft, pure?e everything in the pot with a hand blender. Stir in cream, basil, coriander and lentils.

Step 3: Buzz again with the blender until desired thickness (if too thick, add more hot water or stock). Season with salt and pepper to taste.