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)
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
Main Ingredients
- 1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch pieces
- 4 cups vegetable broth
- 15 oz can chickpeas, rinsed and drained
- 13.5 oz can full fat coconut milk
- 2 cups chopped kale, ribs removed
Garnish (optional)
- Pepitas
- Crushed red pepper flakes
Instructions
- Sauté Vegetables: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the diced onion, carrot, and celery. Stir occasionally and cook until the vegetables are soft, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Ginger: 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 with the spices.
- Add Sweet Potatoes and Broth: Add the diced sweet potatoes and stir to evenly coat them with the spices. Pour in the vegetable broth and stir. Cover the pot with a lid and bring the soup to a boil over high heat.
- Simmer the Soup: Once boiling, reduce heat to a simmer. Place the lid slightly ajar to allow steam to escape. Simmer the soup until the sweet potatoes are tender, about 25 to 30 minutes.
- Add Chickpeas, Coconut Milk, and Kale: Stir in the rinsed chickpeas, full-fat coconut milk, and chopped kale. Continue to simmer for 3 to 5 minutes until the kale has wilted and the soup is heated through.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with pepitas and crushed red pepper flakes if desired. Serve warm and enjoy!
Notes
- This soup freezes well. Store in airtight containers for up to 3 months.
- For a smoother texture, you can blend part or all of the soup before adding kale and chickpeas.
- Adjust the level of crushed red pepper flakes to customize the heat to your preference.
- Use full-fat coconut milk for a richer, creamier soup, but light coconut milk can be substituted for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
