Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, chopped
  • 1 medium potato, peeled and diced (about 200g)
  • 4 cups low-sodium vegetable broth (960 ml)
  • 1 bunch kale, stems removed and leaves chopped (about 250g)
  • 1 can (400ml) coconut milk
  • Salt and pepper to taste
  • Optional: Juice of 1 lemon

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add diced onion and carrot, sauté until soft (about 5 minutes). Stir in minced garlic and cook until fragrant (1 minute).
  2. Add diced potato and pour in vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 10 minutes).
  3. Stir in chopped kale, cooking until wilted (about 5 minutes).
  4. Remove pot from heat and carefully blend the soup using an immersion blender or in batches using a regular blender until smooth.
  5. Stir in coconut milk, mixing well to combine. Season with salt, pepper, and lemon juice to taste.
  6. Ladle into bowls and garnish with chopped herbs and red pepper flakes.