Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 sweet potato, peeled and diced
- 2 carrots, peeled and diced
- 1 can (14 ounces) coconut milk
- 4 cups vegetable broth
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 2 cups kale, chopped
- Salt and pepper, to taste
- Optional toppings: lime wedges, cilantro, chopped peanuts
Directions:
1 In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
2 Add the ginger and curry paste and cook for 1-2 minutes, stirring constantly.
3 Add the sweet potato and carrots and stir to coat with the curry paste. Cook for 5 minutes.
4 Add the coconut milk, vegetable broth, turmeric, cumin, and coriander. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the sweet potatoes and carrots are tender.
5 Stir in the chopped kale and cook for 2-3 minutes, or until wilted.
6 Season with salt and pepper to taste.
7 Serve hot, garnished with lime wedges, cilantro, and chopped peanuts, if desired.
This Thai coconut curry soup is creamy, fragrant, and full of warming spices and nutritious vegetables. The combination of sweet potato, carrot, and kale with the bold flavors of curry paste, turmeric, and cumin make for a delicious and satisfying meal. Serve it as a comforting and nourishing dinner, and top it with some lime wedges, cilantro, and chopped peanuts for added texture and flavor.
