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Coconut Sweet Potato Soup
18
Servings
13
Ingredients
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Ingredients
Makes 18 servings- Onion 2.0 whole
- chickpeas 6.0 can(s)
- Carrots 5.0 whole
- Ginger 3.0 ounce(s)
- Vegetable Bullion Cubes 0.5 package(s)
- Coconut Milk 2.0 can(s)
- Garlic Head 1.0 whole
- sweet potatoes 4.0 whole
- Kale 1.0 bunch(es)
- Curry Paste 1.0 jar(s)
- Bell Peppers 2.0 whole
- Zucchinis 2.0 whole
- Broccoli Crowns 1.0 whole
Dietary Restrictions
Tree Nuts
Recipe Instructions
**This is a great meal to make if you need to do a lesson yet. Get ingredients simmering and just leave for a while**
Chop vegetables into bite sized pieces. Mince garlic and ginger
In large pot heat oil over medium heat. Sauté onions, garlic, and ginger until aromatic.
Add sweet potatoes, carrots, chickpeas, remaining veggies, and vegetable broth. Season with: *Curry paste, cayenne, salt, black pepper, garlic powder to taste and mix until evenly coated.
Simmer for 50 minutes or until sweet potatoes are tender/cooked.
Stir in coconut milk and chopped kale, stir until kale is just cooked – should start to darken.
Serve and Enjoy!
