Ingredients

The following ingredients have 5 Servings
  • 1/4 cup coconut oil ((measured when solid))
  • 1 and 1/2 cups diced yellow onion ((1 large onion))
  • 1 cup diced carrots ((~2-3 large carrots))
  • 1 red pepper (diced)
  • 2 tablespoons EACH: finely minced garlic, finely minced ginger ((~4-5 cloves; 2-inch piece of ginger))
  • 2 tablespoons red curry paste ((I use Thai Kitchen))
  • 1 tablespoon ground turmeric
  • 1/2 teaspoon EACH: ground cumin & ground coriander
  • 1/4 teaspoon red pepper flakes
  • Fine sea salt & pepper
  • 1 tablespoon white granulated sugar
  • 2 cans (15 oz. EACH) chickpeas (garbanzo beans), (drained and rinsed)
  • 2 cups peeled & diced (1/2-inch dice) sweet potatoes ((~1-2 large potatoes))
  • 2 cups vegetable stock ((I recommend Swanson))
  • 2 (13.5 oz. EACH) regular (full fat) coconut milk
  • 3 cups thinly sliced kale
  • Garnish with: lime juice and cilantro, cashews
  • Serve with: toasted naan or pita bread

Instruction

  • SAUTE AROMATICS: Add 1/4 cup coconut oil to a large pot over medium heat. Add finely diced onion, diced carrots, diced pepper, minced garlic and minced ginger (reduce if sensitive to ginger or garlic). Season with 1/8 teaspoon each of salt and pepper; and sauté, stirring occasionally, until onion is translucent and veggies begin to soften, 5 to 7 minutes.
  • SEASONINGS: Add 2 tablespoons red curry paste and seasonings: 1 tablespoon turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, and salt and pepper to taste (I add 1/4 teaspoon of each). Sauté for 1 minute, stirring constantly. Add 1 tablespoon white sugar and sauté, stirring constantly for another 2-3 minutes.
  • SWEET POTATO AND CHICKPEAS: Add the drained and rinsed chickpeas and diced sweet potatoes; season again with salt and pepper (I add 1/4 teaspoon each). Cook, still over medium heat, stirring frequently, for 8 to 10 minutes. Using the back of a wooden spoon, crush down the chickpeas slightly to release the starch. This will help thicken the soup and add a nice texture.
  • FINISH SOUP: Pour in vegetable stock and coconut milk, and season once again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper).
  • SIMMER: Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. Reduce the heat until the soup is at a rapid simmer (bubbling at edges). Cook, stirring occasionally, until soup has reduced and thickened and chickpeas and sweet potatoes are tender, about 20-25 minutes.
  • KALE: Add 3 cups finely chopped kale and another 1/4 teaspoon salt. Submerge the kale into the soup and cook until it's wilted, about 2-5 minutes.
  • SERVE: Divide among bowls and top with freshly chopped cilantro and a squeeze of fresh lime. Sprinkle on chopped cashews, if desired. Serve alongside toasted pita or naan bread.