Thai Red Curry Sweet Potato Soup with Lentils

I know I've said it before: I love soup.
But I love it most especially in the wintertime.
It makes a comforting sort of meal, it can be filling, or just a little warming.
As much as I love it, I could never understand a friend who absolutely hated it. There are so many kinds of soup, how can you hate a whole genre of food (if we have the ability to use the word 'genre' as far as food classifications go...).

However, I think it was decided that the texture was a problem for her (especially broths). But there again, I'm confused since there's more than one soup texture and so much soupy variety.
Eating a whole dinner with a spoon? Was that it?
I couldn't tell you, I don't know.
I would have thought she was a picky (boring?) eater, but that's not necessarily so- she loved mushrooms, which can be a hotly contested food in the love vs. hate argument.

Anyway... it's all incredibly interesting stuff to everyone, I'm sure.

Just a quick little snippet, but I wanted to post this recipe for a new-ish soup favorite with some wonderful flavors.
It includes lots of warmth and freshness with a bit of heat (though it doesn't linger too long if you're concerned about that), plus some zip from the fresh ginger and lime.

There's a bit of pleasant "pop" from the lentils. If you're concerned about the color, you are of course welcome to choose red lentils for your version (better camouflage).

Thai Red Curry Sweet Potato Soup with Lentils
Adapted from a Donna Hay Recipe
serves 4-8

1 T (15 ml) veg oil or coconut oil
1/2 c (60 g) minced shallots 
3 cloves garlic, smashed and roughly minced
1 1/2 T (24 g) finely grated fresh ginger
1/4 c (55 g) Thai red curry paste
1 qt/1 L chicken or vegetable broth

1 can (400 ml) coconut milk

scant 2 lb (850 g) sweet potato, peeled and chopped into rough cubes
3 T (45 ml) fresh lime juice
1/2 c dry lentils (105 g)
salt
pepper

To serve (as desired):
chopped cilantro
fresh limes
chili paste

Heat the oil in a large saucepan over medium heat. Add the shallot and saute for a few minutes until softened. Add the garlic and ginger and saute for about a minute to warm through. Add the curry paste and cook for another minute.  Pour in the broth and coconut milk, add the sweet potato and lime juice, and bring the mixture to a boil. Reduce the heat and simmer about 30 minutes, or until the sweet potato is tender. 

While the soup cooks, work on the lentils. 
Rinse the lentils with cool water, add to a saucepan, and cover with about 2 inches of water. Add a bit of salt and bring to a boil over medium heat. Reduce the heat and simmer about 30 minutes or until the lentils are cooked, but still firm (if you're not familiar with your particular type of lentils, this could take anywhere from 20-40 minutes or so... it's recommended that you test them after the first 20 minutes). 
Drain the lentils and set aside. 

When the sweet potato is fork-tender,  remove the pan from the heat and puree the mixture with an immersion blender until smooth (or carefully in batches in a blender on the countertop).
Taste for seasonings and add salt and pepper as necessary. 
Stir the lentils through the warm soup or add them to individual bowls, and serve the flavorful garnishes alongside.