Red Curry Soup with Rice and Purple Kale

3 Oct

It’s Vegan MoFo day 2 and I was in the mood for soup.  I knew I had kale and sweet potatoes and I knew I had made a soup recipe from the Post Punk Kitchen blog (which I absolutely adore and highly recommend!) several times before using these ingredients that I had loved.  So, I went through my awesome giant binder of recipe winners.  That is recipes I’ve made before that are husband approved.  Well, to be honest, if he loved the recipe and I did not it got tossed.  So, it has to pass the test of delighting both of our taste buds.  This one was a true winner!

Red Curry Soup with Rice and Purple Kale

Ingredients:

1 teaspoon olive oil

1 small onion, diced medium

3 cloves garlic, minced

1 tablespoon minced fresh ginger

3/4 cups basmati or jasmine rice, rinsed

6 cups vegetable broth

1 teaspoon salt

1-2 tablespoons of red curry paste (start with one and taste)

1 bunch of purple kale (or any kale really), thick stems removed and cut into bite size pieces

1 large sweet potato, peeled and cut into 1/2 inch chunks

1 can lite coconut milk

1 tablespoon agave syrup

Juice of one lime

Method:

Preheat a 4 quart soup pot over medium heat.  Saute onion in oil with a pinch of salt for 5 minutes or so, until translucent.  Add garlic and ginger and saute a minute more.

Add rice, vegetable broth and salt, cover pot and bring to a boil.

Once boiling, lower heat to simmer.  Mix in curry paste to taste.  Add kale and sweet potatoes.  Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.

Add coconut milk, agave and lime.  Taste for salt and flavor.  Add more curry paste if you like.

Remove from heat and serve immediately or let sit for 10-15 minutes to give the flavors time to blend.

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