Red Curry Sweet Potato Soup With Rice & Kale
A creamy vegan red curry sweet potato soup with chewy purple kale and rice simmered right in the pot. One pot, about 40 minutes, with only 15 minutes of active time.
Notes
~ Since curry pastes vary from brand to brand, start with 2 tablespoons and add more from there. I don't make this very spicy, but I definitely serve it with plenty of sriracha.
~ Check the label on your curry paste, since many contain shrimp paste or fish sauce. Thai Kitchen is vegan.
~ If you would like to use brown rice, that's fine! Just let it simmer for 20 minutes more before adding the curry paste, sweet potatoes, and kale.
Ingredients
- 1 teaspoon olive oil
- 1 small onion diced
- 1 teaspoon salt plus a pinch
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 3/4 cup basmati or jasmine rice rinsed
- 6 cups vegetable broth
- 2 to 3 tablespoons red curry paste
- 1 pound purple kale leaves torn into bite-size pieces
- 1 large sweet potato peeled and cut into 1/2-inch chunks
- 1 15 ounce can lite coconut milk
- 1 tablespoon agave syrup
- 3 tablespoons fresh lime juice
- 1 tablespoon agave syrup
- Chopped fresh cilantro for garnish (optional)
- Sriracha for serving
Instructions
- Preheat a 4-quart soup pot over medium heat and add the oil. Sauté the onion in the oil with a pinch of salt for 5 minutes or so, until translucent. Add the garlic and ginger and sauté for 1 more minute.
- Add the rice, broth, and remaining 1 teaspoon salt, cover the pot, and bring to a boil.
- Once boiling, lower the heat to simmer. Mix in 2 tablespoons of the curry paste. Add the kale and sweet potatoes. Cover the pot and let simmer for about 15 minutes, until the sweet potatoes are tender.
- Add the coconut milk, lime juice, and agave. Taste for seasoning. Add more curry paste if you think it needs it. Serve garnished with fresh chopped cilantro, if you like, and sriracha.
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