Thai curries are one of my favorite foods. This recipe combines all the nourishing and comforting flavors of a Thai curry (coconut milk and spices) AND super-foods like bone broth, sweet potato, kale, ginger, and turmeric. And it’s one of the easiest soups you’ll make.

The recipe starts with bringing together bone broth, sweet potatoes, carrots, red curry paste, and spices. Coconut milk adds a lovely creaminess and a subtle coconut flavor. Kale is sauteed with lime juice for a pop of freshness.

I love how the sweet potato and kale marry perfectly together to create a sweet and earthy flavor all in one pot.

Ingredients

• 4 cups chopped sweet potatoes
• 2 large carrots, chopped
• 2 tbsp Thai red curry paste
• 4 cups bone broth
• 1 Tbsp fresh ginger, finely chopped
• 1 Tbsp dried turmeric
• Black pepper
• Salt
• 1 can coconut milk
• 1 Tbsp coconut oil, avocado oil, or olive oil
• 1 head of kale, de-stemmed and chopped
• 1 Tbsp lime juice
• Protein of your choice- cooked chicken, cubed organic tofu or shrimp
• Cilantro

Instructions

1. Combine the sweet potatoes, carrots, curry paste, and bone broth in a large saucepan over medium-high heat. Bring to a boil. Reduce to a simmer and add turmeric, black pepper, and ginger. Cook until the sweet potatoes and carrots are tender, approximately 15 minutes.
2. Remove from heat and let cool. Add the can of coconut milk. Transfer to a blender or use an immersion blender to puree. Add salt to taste.
3. In a separate skillet, heat oil on the stove top over medium heat. Add kale and lime juice and reduce heat to low. Cook for 5 minutes.
4. Add cooked kale to the soup.
5. Add protein of your choice to the soup and top with cilantro. Enjoy!

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