Ingredients
Scale
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger (about a 1-inch / 2.5 cm piece)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cumin
- ½ tsp ground turmeric
- Dash of crushed red pepper flakes
- 1½ lbs (680 g) sweet potatoes, peeled and diced into ½-inch (1 cm) pieces
- 4 cups (950 ml) vegetable broth
- 1 can (15 oz / 400–425 g) chickpeas, rinsed and drained
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 cups chopped kale, ribs removed
- Optional garnish: pepitas and crushed red pepper flakes
Instructions
- Sauté. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrot, and celery and cook for about 5 minutes, stirring occasionally, until soft. Add the garlic and cook for 1 minute.
- Add the spices. Stir in the ginger, salt, pepper, cumin, turmeric, and red pepper flakes.
- Simmer. Add the sweet potatoes and stir to coat. Pour in the broth, cover, and bring to a boil. Reduce to a simmer, set the lid slightly ajar, and cook for 25–30 minutes, until the sweet potatoes are tender.
- Finish. Stir in the chickpeas, coconut milk, and kale. Simmer for 3–5 minutes, until the kale wilts. Taste and adjust the seasoning.
- Serve. Ladle into bowls and top with pepitas and red pepper flakes, if you like.
Notes
- For a creamier soup, blend half of it with an immersion blender before adding the chickpeas and kale.
- Refrigerate for up to 5 days or freeze for up to 3 months.
- Spinach can replace the kale, and white beans can replace the chickpeas.
Nutrition is an estimate and will vary with the brands used.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan