Peanut Curry Lentil Soup

Bahan-bahan (4 porsi)

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 5 to 6 cups vegetable broth
• 1 1/4 pounds sweet potatoes, peeled and diced into ¾-inch cubes
• 3/4 cup brown lentils
• 2 tablespoons Thai red curry paste
• 1 (15-ounce) can full-fat coconut milk
• 2 cups chopped fresh kale
• 2 tablespoons natural creamy peanut butter
• 2 tablespoons lime juice (approximately 1 lime)
• fine sea salt and freshly-ground black pepper
• toppings: chopped fresh cilantro and finely-chopped peanuts