Coconut Curry Soup

bold & Flavorful

key ingredients:

Fresh Produce Kale & Sweet Potato Seasonings Curry Powder Dry Goods Red or Green Lentils

In a large stockpot, add the carrots, celery, onion, and red pepper flakes. Saute until softened. 


Add in the garlic, curry, and sea salt, stirring continuously for 30-60 seconds.


Add 5 cups of water, sweet potato, coconut milk, and tomatoes. Bring to a boil, stir in the lentils, cover with a lid, and reduce to a simmer.


Stir in the chopped kale and cook just until wilted. Remove from heat & finish with fresh lime juice.


To make it a freezer meal:

Fully cook and cool the soup. Freeze in a gallon-sized bag/container or in individual freezer containers.

I’ve made this soup many times. It’s “lick the bowl clean” delicious. - Kathy