Photo by www.Rareseeds.com
This soup recipe balances everything we love about curry perfectly.
Ingredients
- 4 tablespoons extra virgin olive or coconut oil, or combination
- 1 onion, chopped
- 1 large bunch of kale, ribs removed, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 cups vegetable stock
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried red pepper flakes
- 3/4 teaspoon sea salt
- 1 can coconut milk
- Freshly ground pepper
- Juice of 1 lime
- Dry-roasted unsalted peanuts or cashews
- Fresh basil or cilantro, optional
Directions
- Heat olive oil in a large saucepan or Dutch oven over medium heat.
- Add onions and kale and sauté for about 5 minutes.
- Add garlic and ginger, sauté another minute.
- Add vegetable stock, curry powder, red pepper flakes, and salt. Bring to a boil, reduce heat and simmer for 20 minutes.
- Whisk in coconut milk and heat another 3 to 5 minutes.
- Using an immersion blender, puree the soup to desired texture.
- Remove from heat and stir in the lime juice and season with pepper.
- Ladle into bowls and top with a tablespoon of chopped nuts, and chopped basil or cilantro if desired.
