* 1 large onion, chopped
* 1 cup chopped mushrooms
* 1 tablespoon curry powder
* 1/2 teaspoon turmeric
* 4 cups no-salt-added or low-sodium vegetable broth
* 2 cups water
* 1 1/2 cups dry red lentils, rinsed and drained
* 1 tablespoon peeled and grated ginger
* 1/4 teaspoon black pepper
* 3 cups fresh or frozen corn kernels, divided
* 2 cups finely-chopped kale
Place onions, mushrooms, curry powder, turmeric, broth, water, lentils, ginger, and black pepper in a soup pot. Bring to a boil, reduce heat and simmer for 30 minutes or until lentils are tender. Add 2 cups of the corn and cook for an additional 10 minutes, stirring occasionally.
Place soup in a high-powered blender and blend until smooth and creamy. Return to soup pot, add remaining 1 cup of corn and chopped kale and cook until kale has softened.