Step 1

Set aside 4 tablespoons of the coconut milk (it will be used as a drizzle on top at the end.)

Step 2

Ina large pot, heat the oil over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions are translucent, about 3 minutes.Add the sweet potatoes and curry paste and stir until vegetables are coated in the paste and fold in the lentils. Add coconut milk, broth, lentils, season with salt and pepper, and stir well. Bring mixture to a boil and once boiling, reduce heat to medium and let simmer for 20 minutes or until lentils and sweet potatoes are tender. Stir in the kale and let wilt for about 2 minutes.

Step 3

Divide the soup into bowls and top with cilantro, a tablespoon drizzle of reserved coconut milk per bowl, and serve with lime wedges.