Creamy Curried Kale, Coconut & Chickpea Soup

[Sincerely-Food-Chef]

Ingredients

• 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, ground
• curry powder
• extra virgin olive oil
• salt

Instructions

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!