Immune-Boosting Coconut Ginger Lentil Soup

Heat the oil in a large pot or dutch oven over medium heat. Add the shallot, carrot, and garlic and cook, stirring, until the carrots are tender, about 4 minutes. Add the ginger, mushrooms, salt and pepper and continue cooking, stirring, until the mushrooms have softened, about 3 minutes. Add the miso, red curry paste, and turmeric and stir until well combined. Add the lentils, the broth and the coconut aminos and bring the soup to a rapid simmer. Once simmering, reduce the heat to a light simmer, about medium-low heat, cover and cook until the lentils are just tender, about 20 minutes. Uncover and stir in the coconut milk and kale. Cook, uncovered and simmer lightly until the kale has wilted, about 5 minutes. Remove from the heat and stir in the green onions and lime juice. To serve, ladle into bowls and top with more green onions and fresh cilantro. Enjoy!