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!
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
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!