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Cococut Curry Kale and Sweet Potato Soup

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Make this soup in a slow cooker on a lazy Sunday, and eat the leftovers all week long.

Ingredients

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)

Directions

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.

Reprinted from Eat Green Recipe Book by Cate Stillman and Desirée Rumbaugh.
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Reader Comments

Eliza

Anybody got any suggestions for how to modify this for stove top? Thanks!

Jesse

Great soup for a winter's day. Add the arrowroot later if you know about arrowroot it will actually act as a thinner not thickener if cooked too long.

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