Coconut Curry and Kale Soup

A yummy coconut broth houses a delicious and healthy array of ingredients like kale, garbanzo beans, roasted tomatoes, and avocado. Actually, I added the avocado on whim at the last minutes and I'm glad I did! It adds a nice creamy bite to the soup. I've had a jalapeno avocado soup before and although it sounds unusual, it's delicious! 


This curry soup is loaded with all sorts of flavors and textures that blend well together in a slightly spicy, slightly sweet broth that is truly delicious. Plus, this is super simple to make. Throw everything in a crockpot or soup pot and let simmer away! 

So Easy. So Good!

Recipe adapted from: Peas and Thank You

Coconut Curry and Kale Soup

1 onion onion, chopped

1 teaspoon cinnamon

3/4 teaspoon chili powder

3/4 teaspoon cumin

1/4 teaspoon nutmeg

1 1/2 teaspoons curry

2 1/2 c. vegetable broth

One 14 oz. can light coconut milk 

One 14 oz. can diced organic fire-roasted tomatoes

One 14 oz. can chickpeas, drained and rinsed

1 1/2 cups organic kale, de-stemmed and torn into pieces

1 small avocado, peeled and diced (optional)

salt and pepper to taste

Instructions

Place all ingredients, except kale in a slow-cooker and set to low.

Cook 4-6 hours. You could also make this in a soup pot on the stove top.

Before serving, add kale and allow to cook for an additional 20-30 minutes or until kale is tender. If adding avocado, stir in the last 5 minutes to heat through. Season soup to taste with salt and pepper and serve.

* Peas and/or corn make a nice addition to this!