Step 1

In a large soup pot, heat olive oil over medium-low heat. Add onions, garlic and ginger constantly stirring and sauté for about 2-3 minutes. Then add the sweet potatoes and continue cooking for another 5 minutes.

Step 2

Deglaze the pot with about a cup of the vegetable broth until it starts to simmer.

Step 3

Add the rest of the broth along with the coconut milk, lentils, curry powder, and cinnamon stick and cover. Bring up the temperature to medium-high till you have a simmer and then bring it back down to medium-low. Simmer for about 20-30 minutes or until lentils and sweet potatoes are tender.

Step 4

Once vegetables are ready, remove from heat and stir in corn and spinach then salt to taste.

Step 5

To serve, squeeze in a wedge of lime, top with coriander, green onion, and freshly ground pepper. Enjoy!