Peanut Butter, Lentil Soup (Dairy, Gluten, Grain and Free)

If you haven't already noticed.  I love soup.  Fall is such a great time to make soup as there are lots of vegetables ready and the weather is getting cooler.  This soup did not disappoint.  If you don't eat peanuts I am certain almond butter would also work.
Ingredients

• 1 diced onion
• 1/2 tablespoon olive oil
• 2 minced cloves garlic
• 1-2 teaspoon miced fresh garlic
• 5 cups vegetable or bone broth
• 1/2 cup red lentils
• 1 cup chopped kale
• 1/4 cup coconut milk
• 2 diced carrots
• 1/2 cup peanut butter
• 1/3 cup tomato paste
• 2 bay leaves
• sea salt, cayenne and pepper to taste
• 1/2 juiced lemon

Directions

1. In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute. 
2. Add all remaining ingredients except lemon.
3. Bring to a boil and then simmer for 15-20 minutes or until carrots are tender.
4. Remove bay leaves
5. Add lemon juice and puree or leave as is.
6. Serve