Coconut Curry Soup

With all the anti-inflammatory spices and just enough heat, this healing soup will warm you up from the inside out. The addition of kale to the traditional combination of coconut and curry gives this classic dish a modern and healthy twist. Serve over brown rice, jasmine rice, or quinoa for a heartier meal. Enjoy!

*Serves 8

INGREDIENTS  ________________________________________

1 tablespoon coconut or olive oil
1 medium onion, diced
1-2 tablespoons curry paste (season according to taste as some pastes are spicier than others)
1 tablespoon fresh ginger, grated
1 tablespoon fresh turmeric, grated (1 teaspoon dried)
1-2 cloves garlic, minced
pinch of cayenne
2 teaspoons sea salt
4 carrots
2 stalks celery
2 cups cauliflower (broccoli would work fine too)
1 medium sweet potato, cubed
4 cups vegetable broth
1 can coconut milk (full fat)
½ cup tomatoes, diced
¼ cup cilantro, chopped
1 ½ cups garbanzo beans (one BPA-free can or equivalent)
1 medium head curly kale, stalks removed and loosely sliced
Salt & pepper to taste
Juice of 1 lime (reserve until the end)
Crushed red pepper flakes (optional) and cilantro for garnish

METHOD

In a large Dutch oven, sauté the onion until softened. Next add in the curry, ginger, garlic, turmeric, sea salt and pinch of cayenne. Cook for one minute. Add in the carrots, celery, cauliflower, and sweet potato and cook for 5 minutes until softened. Toss in the cilantro and garbanzo beans. Reserve the tomatoes and kale until the end. Add in the broth and coconut milk and bring to a boil. It should cover the vegetables like a soup. (Adjust liquid amount if necessary.) Bring to a simmer and cover for about 25-30 minutes or until all the vegetables can be pierced with a fork.

Turn off the heat and add in the tomatoes and kale. Cover for 2-3 minutes. Mix with a spoon to distribute evenly. Squeeze the juice of one lime into the pot and season with additional spices and salt & pepper to taste. Serve hot with extra lime slices, cilantro and crushed red pepper flakes.