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Creamy Curried Kale, Coconut & Chickpea Soup.

  • 2 medium
    carrots
  • 24 fl oz
    chicken or vegetable broth
  • 1 (13.5 fl oz) can
    coconut milk
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 bunch
    kale
  • 2
    whole grain pitas
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    cumin
  •  
    curry powder
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Peel and mince garlic. Peel and small dice onion.
    2 cloves garlic
    1 medium yellow onion
  • 2
    Preheat a large pot over medium heat.
  • 3
    Wash, peel, and small dice carrots.
    2 medium carrots
  • 4
    Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, and carrot; cook, stirring occasionally, 4-5 minutes.
    2 tbsp extra virgin olive oil
  • 5
    Meanwhile, drain and rinse the beans in a colander; set aside to drain further.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 6
    Wash, peel, and mince ginger. Add to the pot along with the spices. Cook, stirring constantly, until fragrant, about 30 seconds.
    2 (1 inch) pieces ginger root
    2 tsp curry powder
    2 tsp cumin
    1 ½ tsp salt
    ½ tsp black pepper
  • 7
    Add broth and coconut milk; stir to combine. Bring to a boil over high heat, then reduce heat and simmer until vegetables are tender, about 10 minutes.
    24 fl oz (3 cups) chicken or vegetable broth
    1 (13.5 fl oz) can coconut milk
  • 8
    Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into pieces.
    1 bunch kale
  • 9
    Add kale and chickpeas to the soup and cook 5 minutes more.
  • 10
    Toast pita if desired. Cut into wedges.
    2 whole grain pitas
  • 11
    Meanwhile, using an immersion (hand) blender, purée the soup until smooth.
  • 12
    To serve, divide soup between bowls with pita on the side. Enjoy!