Ingredients45 m servings 308
- Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
- Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.
Per Serving: 308 calories; 14 40.7 7.2 0 970 Full nutrition
ReviewsRead all reviews 5
This soup is really, really tasty! Made mostly as written, except I used the whole can of unsweetened coconut milk. Did not add extra salt. I also added tofu to pump up the protein. Yummy!
Made it according to the recipe. Used "Better than Bouillon" vegetable stock. Turned out delicious.