It’s very, really good stuff. Since I was a tiny girl, my Chinese grandma has always made this whenever I visit her. This thing is great!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ¾ teaspoon curry powder
- ¾ teaspoon ground coriander
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 4 cups vegetable broth
- 4 cups chopped kale
- 1 (15.5 ounce) can chickpeas, drained
- 1 cup canned coconut milk
Instructions
- 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.
Reviews
I made it as a stew rather than a soup (less broth) and served it over pearl barley. Added a bit more curry powder. It was delicious.
Absolutely delicious! The coconut milk is the game changer!
This is sooo delicious! I used unsweetened coconut milk. Give this recipe a try!
Flavorful and aromatic. Only changes I made: i roasted the sweet potatoes and kale, made it more stewlike, and added red pepper flakes.
Easy recipe, results are delicious!!
Flavor and texture – one of my new favorites. This is a definite must try for any soup lovers. I used baby kale and the 5 oz package is approx 4 cups.
This was excellent. I used fresh grated turmeric, about half of the broth was chicken and half was vegetable, and used the whole can of coconut milk. My husband, who is not a fan of kale or curry, loved this too. I told him it was greens LOL and did not mention it contained curry. I added red pepper flakes to my bowl as I like more spice. I would make this again.
Super simple soup. Very tasty. Added a little cayenne pepper to give a little more kick
Suprisingly flavorful for such a simple soup! I left out the beans and it was still filling. I can see adding shrimp and/or rice noodles.
This soup is very tasty; even my husband liked it. I had a bowl for lunch the next day and enjoyed it very much. I used lacinato (dino) kale rather than the curly kind, and it stayed nice and green. Because the only vegetable broth I had was not low-salt, I didn’t add any salt to the soup. The most time-consuming part of the recipe is dicing the sweet potato. I often find that the prep for a recipe takes me longer than expected, but this was worth the effort.
Wonderful and so full of flavor. I added soft tofu as a protein. Making a double batch today for my family. offering shrimp and or turkey meatballs on the side so family can add their own protein. Tough to serve soup in the summers, but this one is light enough to do just that, while each flavor still manages to shine through.
Incredibly delicious. I did use a stick blender to break it up a little bit, but retained plenty of texture.
This soup is soooo yummy. Easy to make and fast. The only change I made was increasing the curry for a little more punch. Family loves this healthy soup.
It was delicious, I will be making this soup again.
I had a curry “blend” spice that I used for all the spices.
Made it according to the recipe. Used “Better than Bouillon” vegetable stock. Turned out delicious.
First time, followed the recipe as written and it was pretty good. Second time, added more salt than the first time, about 1.5 tsp, and used coconut drink from a carton instead of canned coconut milk. Also, added a little more curry powder and it was fabulous. Both times, used low sodium vegetable broth.
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!