Soup

Coconut Curry Kale Stoup is for Soup.

Coconut Curry Kale Stoup takes 5 minutes to prepare.

Coconut Curry Kale Stoup takes 30 minutes to cook.

Coconut Curry Kale Stoup makes 6 servings.

The ingredients for Coconut Curry Kale Stoup are:

1 c. chopped onion
1 clove garlic, chopped
1 t. cinnamon
1/2 t. chili powder
1/2 t. cumin
1/4 t. nutmeg
2 t. curry
2 1/2 c. vegetable broth or light and fat free chicken broth
One 14 oz. can light coconut milk
One 14 oz. can diced organic fire-roasted tomatoes (i.e. Muir Glen)
One 14 oz. can chickpeas, drained and rinsed
2 medium carrots, sliced thin
1 c. organic kale, de-stemmed and torn into pieces
1 tsp. sea salt
Freshly ground pepper to taste

Here is how you make Coconut Curry Kale Stoup:

Saute onion and garlic in a medium stockpot sprayed with cooking spray and add remaining ingredients except kale. Bring to a boil, lower heat and simmer for 20-30 minutes. Add kale and cook for an additional 10 minutes or until kale is tender. Season to taste and serve.Serving Size:?Makes 6 1-cup servings.

The nutritional information for Coconut Curry Kale Stoup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 97.7

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 752.0 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 3.6 g
• Protein: 3.4 g