Superfoods Soup

Name: Superfoods Soup
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. extra-virgin olive oil; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 yellow onion, diced; 2 tsp. fine sea salt; 2 tbsp. curry powder; 1 sweet potato (yam), unpeeled, cut 1/2-inch dice; 1 can (13.5 ounces) unsweetened coconut milk; 1 can (14.5 ounces) diced tomatoes; 1 can (15 ounces) chickpeas (garbanzo beans); 1 c. chopped kale, stems removed; Juice of 1 lime

For slurping energy

By Shalane Flanagan and Elyse KopeckyPublished: Jul 18, 2018 2:13 PM EDT

5 Ratings

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Alan Weiner

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Yields:

8 serving(s)

Total Time:

30 mins

Ingredients

2 Tbsp.
extra-virgin olive oil
2
carrots, peeled and diced
2
celery stalks, diced
1
yellow onion, diced
2 tsp.
fine sea salt
2 Tbsp.
curry powder
1
sweet potato (yam), unpeeled, cut 1/2-inch dice
1
can (13.5 ounces) unsweetened coconut milk
1
can (14.5 ounces) diced tomatoes
1
can (15 ounces) chickpeas (garbanzo beans)
1 c.
chopped kale, stems removed
Juice of 1 lime

Directions

1. Step 1Heat the oil in a large pot over medium-high heat. Add the carrots, celery, onion, and salt and cook, stirring occasionally, until softened but not brown, about 5 minutes. Add the curry powder and cook, stirring continuously, for 30 seconds, being careful not to let the spices brown.
2. Step 2Add 5 cups water, sweet potato, coconut milk, tomatoes, and chickpeas to the pot. Bring to a boil, then reduce the heat, and simmer covered, stirring occasionally, until the sweet potatoes are soft, about 20 minutes (be careful not to overcook).
3. Step 3Stir in the kale and simmer just until wilted. Turn off the heat and stir in 1 tablespoon of the lime juice. Taste and add more lime juice and salt, if needed.