Sweet-potato/ red lentil crockpot soup

http://www.kalynskitchen.com/2010/11/crockpot-or-stovetop-recipe-for-red.html

Crockpot (or Stovetop)  Recipe for Red Lentil and Sweet Potato Soup with Curry and Coconut Milk
(Makes about 6 servings, recipe adapted from Thai Coconut Curry Soup at Jeanette's Healthy Living.)

1 T olive oil
1 medium onion, finely chopped (about 1 cup chopped onion)
2 tsp. crushed ginger or ginger puree (or use a slightly smaller amount of finely minced ginger)
2 tsp. garlic puree (or use a slightly smaller amount of finely minced fresh garlic)
1 T curry powder (I used Penzeys sweet curry powder)
1 large sweet potato, peeled and cut into 1/2 inch dice
1 1/2 cup red lentils
6 cups homemade chicken stock (or use 4 cans chicken broth)
1 can light coconut milk
sea salt to taste
fat-free Greek yogurt or light sour cream, for serving (optional)

Heat olive oil in heavy frying pan; add the chopped onion and saute 3-4 minutes or until onion starts to soften.  Add the ginger and garlic and saute 1-2 minutes more; then add the curry powder and saute one more minute.  Add the onion mixture to the crockpot.

Add the chopped sweet potato and red lentils to the crockpot.  Deglaze the pan with 1 cup of the chicken stock and add to crockpot along with the rest of the stock.

Cook on high for 4 hours, or until lentils are starting to dissolve and sweet potato is very soft.  (At this point you can mash or puree with an immersion blender if you want, but I left my soup fairly chunky.)  Add 1 can light coconut milk and cook about 20 minutes more.  Season to taste with sea salt and serve hot, with fat free Greek yogurt or light sour cream if desired.