Ingredients

• 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 of ginger)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Dash of crushed red pepper flakes
• 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: pepitas and crushed red pepper flakes, (optional)

Directions

• 1. In a large Dutch oven or soup pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery to the pot and stir. Sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute.
• 2. Stir in the ginger, salt, pepper, cumin, turmeric, and crushed red pepper flakes.
• 3. Add the sweet potatoes and stir to coat in the spices. Add the vegetable broth and stir. Place the lid on top of the pot and bring to a boil. Once the soup is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so steam can escape. Simmer until the sweet potatoes are tender, about 25 to 30 minutes.
• 4. Add the chickpeas, coconut milk, and kale to the pot and stir. Simmer for 3 to 5 minutes or until the kale is wilted. Taste and season with additional salt and pepper, if necessary.
• 5. Ladle the soup into bowls and garnish with pepitas and crushed red pepper flakes, if desired. Enjoy!

Nutrition