Coconut Curry Vegetable Soup

Easy, fast, flavourful. And soup - can it get any better?

Total Time: 20 minutes

Ingredients:
1 tbsp or so of coconut oil
1 onion, diced
2 cloves garlic, minced
a hunk of ginger, minced (or just use powdered)
2 tbsp or so of each: curry powder, tomato paste
1 tbsp or so of each: cumin, hot pepper flakes, cilantro
dash or two of sea salt & pepper
3-4 medium/small potatoes, chopped (I left skins on)
1 can diced tomatoes
2 cups vegetable broth
1 can coconut milk
1 can chickpeas, rinsed
1 can lentils, rinsed
3-4 bunches of kale, chopped

*optional add-in: frozen corn, peas, broccoli, fresh carrot, parsnip, sweet potato, etc!

What to do:

1. Over medium heat, melt coconut oil. Add onion and sauté for 3 minutes or so until starting to soften.  Add spices and tomato paste. Stir for another few minutes. 


3. Add potatoes (and any other firm veggies that you're using).  Stir to coat in spices and cook for a couple minutes. 

4.  Add diced tomatoes and vegetable broth.  Stir to lift bottom pieces.  Turn heat to high and bring to a boil. Cook, on relatively high heat for about 7-9 minutes, or until potatoes and veggies start to soften. 

5. Add coconut milk, chick peas, lentils, and kale.  Stir, turn heat down to low and let simmer for 10 minutes or until ready to eat!!