Cococut Curry Kale and Sweet Potato Soup
My YJ Recipes
Make this soup in a slow cooker on a lazy Sunday, and eat the leftovers all week long.
Makes 6 servings
2 cups chopped onion
2 large celery ribs, roughly chopped
1 medium head bok choy, chopped
1 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1 teaspoon sweet curry powder
1 teaspoon hot curry powder (optional, if you like heat)
4 cups vegetable broth
2 cups light coconut milk
1 14-ounce can diced fire-roasted tomatoes
2 14-ounce cans chickpeas, drained and rinsed
1 large sweet potato, medium diced
1 tablespoon arrowroot powder
1 head kale, de-stemmed and chopped
1/4 teaspoon salt and pepper (or to taste)
1. Place all ingredients from the onion through the chickpeas into a slow cooker set to 6 hours.
2. At the 4.5-hour mark, add the diced sweet potato.
3. At 5 hours, remove a ladle full of the broth and place in a small bowl. Dissolve the arrowroot powder into the removed broth and return the mixture to the slow cooker. Add the kale.
4. After 6 hours, season to taste with salt and pepper, and serve.