AuthoradminA healthy and completely delish. The green swoons. This soup will warm you from the inside out. It’s light but also a full meal.
Heat the oil in a large heavy bottomed soup pot or Dutch oven over medium heat until it's shimmering. Add the onion, garlic, salt and pepper. Cook 10 minutes until onions are softened and start to brown, stirring frequently. Add the curry powder and tumeric, mix well. Add the broth and kale. Bring to a boil then simmer until the kale is wilted and cooked, about 3 minutes. Stir in the coconut milk.
Carefully add the soup to a blender in 2 or 3 additions. Purée until smooth. Drizzle coconut milk and some parsley or cilantro over the top for serving.
Ingredients
Directions
Heat the oil in a large heavy bottomed soup pot or Dutch oven over medium heat until it's shimmering. Add the onion, garlic, salt and pepper. Cook 10 minutes until onions are softened and start to brown, stirring frequently. Add the curry powder and tumeric, mix well. Add the broth and kale. Bring to a boil then simmer until the kale is wilted and cooked, about 3 minutes. Stir in the coconut milk.
Carefully add the soup to a blender in 2 or 3 additions. Purée until smooth. Drizzle coconut milk and some parsley or cilantro over the top for serving.
I was looking for a recipe so I could use up a bunch of kale and found this. I’m trying to eat low/no fat at this time son instead of using oil, I just sautee the onions and garlic, for instance, in water so I’ll go with that. I wanted to ask if you thought soy milk mixed with some corn starch to thicken it would be a good (low fat) substitution for the coconut milk?
Hi! I’ve not tried that, but certainly I think a viable option. Let me know how it turns out.