Curried Green Lentil Soup

This is adapted from Heidi Swanson's Super Natural Every Day.  


Ingredients
2 tbsp of butter (or coconut oil-extra virgin)
1 large yellow onion (chopped)
3 cloves of garlic (chopped)
1 1/2 cups of green lentils (rinsed and drained)
5 cups of vegetable broth (or water)
1/2 c of  chopped scallions
1 tbsp of curry powder (can be put right into soup or used for curry powder butter sauce)
3 tbsp of butter (optional for curry powder butter sauce)

Directions:

1. Cook 2 tbsp of butter/coconut oil in a large stock pot on medium-high heat for 1 minute and add the chopped onion and garlic until onion is translucent (2-3 minutes)
2. Add vegetable broth and green lentils. Let this cook on low for 30-50 minutes until lentils are cooked entirely.
3. Puree soup with an immersion blender.
4. Add curry powder and mix together OR make the curry powder butter sauce
• Cook 3 tbsp of butter in a small skillet until browned and has nutty flavor then add curry and put half of it in the soup and mix together.  Then add curry butter mixture as a topping to each serving.
5. Add a bit to each serving of the soup as a topping.