Description
Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ¾ teaspoon curry powder
- ¾ teaspoon ground coriander
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 4 cups vegetable broth
- 4 cups chopped kale
- 1 (15.5 ounce) can chickpeas, drained
- 1 cup canned coconut milk
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric
- coriander
- curry powder
- and coriander. Add sweet potatoes; saute for 2 to 3 minutes
- stirring frequently.
- Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften
- 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6