Lentil and Potato Soup with Peanuts

Toast peanuts in a dry pan until fragrant. Remove from pan and set about 1/3 of them aside for garnish. Peel and finely dice onion, garlic and ginger. Peel, rinse and dice potatoes. Rinse lentils in a colander and drain.

In a pot, fry onion, garlic and ginger in hot oil until beginning to brown. Stir in curry. Add broth, lentils, potatoes, and peanuts. Simmer about 15 minutes. With a slotted spoon, remove about 1/4 of the vegetables. Add cream to the remaining soup and puree until smooth. Simmer soup for a few minutes more or add additional broth until soup reaches desired consistency. Return vegetables to soup and season again with salt, lemon juice, and chili powder.