Here’s a warming fall soup that packs a punch, both in flavor and nutrition! Nourishing coconut milk married to lemongrass and curry powder, plus loads of veg! Make this for a group or simply eat it everyday on repeat! See how it’s made here.

Serves 4, Time: 1 hour

Ingredients

• 4 tablespoons olive oil

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 1 small onion or half a medium onion

• Salt

• 2 tablespoons curry powder

• 1 lemongrass stalk, sliced in half longs and again shortways

• 1 can coconut milk

• 4 cups low sodium chicken broth (vegetable is fine too, we want to be able to control the salt throughout the cooking process)

• 1 sweet potato, or 2 cups butternut squash cut into ½ inch pieces

• 1 can of diced tomatoes or two handfuls of fresh diced tomatoes (seeds removed)

• 1 can cannellini beans or any other white bean, drained and rinsed

• 2 cups lacinato kale, torn off of the stems

• 1 lime

• Herbs: cilantro, scallions

• 4 garlic cloves, thinly sliced, shortways

• Optional: chili crisp, for garnish

Make it!

1. Heat a large pot over medium-high heat and add 2 tablespoons of olive oil. Once the oil shimmers, add your diced carrots, celery and onion with three big pinches of salt. Saute for a few minutes until the onion becomes slightly translucent.

2. Add your curry powder to the pot and bloom for 30 seconds, stirring non-stop. After 30 seconds, add your lemongrass, coconut milk, and broth. Stir, and add the diced sweet potatoes and tomatoes. Bring to a boil and reduce to a simmer for 20 minutes, stirring once in a while.

3. In the meantime! Heat a small fry pan over high heat and add 1 tablespoon of olive oil. Once hot, add your sliced garlic and fry until golden brown on both sides. Careful not to burn! Remove the garlic from the oil and place onto a paper towel. 

4. After 20 minutes taste a sweet potato, they should have some bite (not mushy). Turn off the heat and add your beans and kale. Stir to wilt the kale and squeeze a full lime into the soup. Taste and adjust for more salt, or more lime juice. 

5. To serve. Ladle the soup into bowls and top with fresh chopped herbs, fried garlic and chili crisp!