Ingredients
Scale
- 1 tablespoon virgin coconut oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cups sweet potato, diced
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 1–2 tablespoons fresh ginger, grated
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/8 teaspoon cayenne powder
- 1–2 cups cooked chickpeas (with cooking
- broth, if homemade)
- 1 cup vegetable stock or water
- 1 can full-fat coconut milk
- sea salt and black pepper, to taste
- 1–2 cups lacinato or curly kale, destemmed and chopped
- 1 tablespoon fresh lime juice
- 1/2 cup fresh cilantro, chopped
Instructions
- Heat Dutch oven or soup pot over medium heat for about 1 minute. Add coconut oil and sauté onion, carrots, and celery with a generous pinch of salt for about 5 minutes.
- Add sweet potato, zucchini, garlic, ginger, spices, chickpeas, and vegetable stock. Simmer about 5 minutes, then add coconut milk.
- Season with a teaspoon sea salt and a few grinds black pepper.
- Add kale (if using), bring back to a gentle boil, then simmer until vegetables are fork tender.
- Add a little more sea salt and black pepper to taste.
- Stir in lime juice and cilantro.
- Serve with fresh jasmine rice or quinoa.
