Sweet Potato Ginger + Coconut Chowder
Ingredients
2 tablespoons evoo
1 yellow onion
1 carrot diced
3 garlic cloves minced
1 tablespoon grated ginger
1 teaspoon sea salt
1/ 2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
Dash red pepper flakes
1 pound sweet potato I recommend Garnett sweet potatoes
4 cups vegetable broth I use Pacific
1 can chick peas rinsed and drained
1 can full fat coconut milk
Directions
In a large Dutch oven or soup pot, warm the olive oil over medium-high heat. Add the onion, carrot, and celery, stirring occasionally, and sauté until the vegetables soften, about 5 minutes. Add the garlic and cook for another minute.
Stir in the ginger, salt, pepper, cumin, turmeric, and crushed red pepper flakes.
Add the sweet potatoes, tossing them to coat in the spices. Pour in the vegetable broth and stir. Cover the pot with a lid and bring the soup to a boil. Once boiling, reduce the heat to a simmer and slightly tilt the lid to allow steam to escape. Let the soup simmer until the sweet potatoes are tender, about 25 to 30 minutes.
Stir in the chickpeas, coconut milk,and kale.
( optional before you add the kale) take out 2 cup and pop into food processor until smooth than pour it back in and mix ..
Simmer for another 3 to 5 minutes, until the kale wilts. Taste and adjust seasoning with additional salt and pepper