Red lentil, sweet potato and carrot soup

1 tbsp ghee or olive oil

1 large onion chopped

2 sweet potatoes, peeled and chopped into small cubes

1 cup uncooked red lentils

4 carrots, chopped

4 cups water

sea salt and freshly ground black pepper

4-5 stems fresh or thawed frozen kale

1/2 tsp ground turmeric

1/2 tsp ground cumin

1" finely chopped ginger

1" finely chopped garlic

1/2 cup almonds soaked over night

Heat oil in pot. Add onions and sauté until translucent. Add sweet potatoes, carrots and cook for a couple of minutes. Add rinsed lentils, water, sea salt and pepper, cover and simmer for 20-25 minutes.

take almonds and put in blender with 2 cups filtered water. Blend then strain through a nut bag.

Sauté the chopped kale and spices for a few minutes until wilted but not too soft.

Toast pumpkin seeds in an iron skillet for 5 minutes stirring to keep from burning.

Using a hand immersion blender puree the soup and the chopped garlic and ginger, add the almond milk to desired consistency. Adjust the spices Serve in bowls and add a large spoonful of kale. Sprinkle with toasted pumpkin seeds.