Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger (about 1-inch piece)
- 1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch pieces
- 2 cups chopped kale, ribs removed
Spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Dash of crushed red pepper flakes
Liquids and Protein
- 4 cups vegetable broth
- 15 oz can chickpeas, rinsed and drained
- 13.5 oz can full fat coconut milk
Garnish (Optional)
- Pepitas
- Crushed red pepper flakes
Instructions
- Sauté the Vegetables: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the diced onion, carrot, and celery, stirring occasionally, until the vegetables are soft, about 5 minutes. Then add the minced garlic and cook for an additional 1 minute to release its fragrance.
- Add the Spices: Stir in freshly grated ginger, salt, black pepper, ground cumin, ground turmeric, and a dash of crushed red pepper flakes. Mix well to coat the vegetables evenly with the spices.
- Cook the Sweet Potatoes: Add the diced sweet potatoes into the pot and stir so they are well coated with the seasoned vegetable mixture. Pour in the vegetable broth and stir again. Cover the pot with a lid and bring the soup to a boil. Once boiling, reduce the heat to a simmer and place the lid slightly ajar so steam can escape. Simmer until sweet potatoes are tender, about 25 to 30 minutes.
- Incorporate Chickpeas, Coconut Milk, and Kale: Add the rinsed chickpeas, full-fat coconut milk, and chopped kale to the pot. Stir to combine and continue to simmer for 3 to 5 minutes until the kale has wilted. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the creamy soup into bowls and garnish with pepitas and extra crushed red pepper flakes if desired. Serve warm and enjoy this comforting and nourishing soup.
Notes
- For a smoother texture, use an immersion blender to partially puree the soup before adding chickpeas and kale.
- If you prefer a spicier soup, increase the amount of crushed red pepper flakes.
- You can substitute kale with spinach or Swiss chard if preferred.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use light coconut milk for a lower fat version, though it will be less creamy.
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion/Modern American
- Diet: Vegetarian
