Speedy Coconut Curry Carrot–Kale Soup (Tender “Soggy Veg” Style)

Ingredients

• 2 Tbsp (30 g) olive oil or avocado oil
• 1 medium yellow onion, diced (about 250 g)
• 4 cloves garlic, minced (about 16 g)
• 1 Tbsp (15 g) fresh ginger, finely grated
• 2 Tbsp (14 g) mild curry powder (or 1 Tbsp/7 g for less spicy)
• 1 tsp (3 g) ground turmeric (optional, for color)
• 1/2 tsp (1 g) red pepper flakes, optional
• 6 medium carrots, sliced 1/4 in / 6 mm (about 600 g)
• 1 large Yukon gold potato, small dice (about 250 g), optional but recommended for body
• 1 bunch kale, stems removed, chopped (about 180 g)
• 4 cups (960 g) vegetable broth (or water + 2 tsp bouillon)
• 1 can coconut milk (13.5 oz / 400 g)
• 1 1/2 tsp (9 g) kosher salt, plus more to taste
• 1 Tbsp (15 g) tamari (gluten-free) or coconut aminos (optional, for depth)
• 2 tsp (10 g) rice vinegar or apple cider vinegar
• Toasted coconut flakes
• Chopped cilantro
• Sliced scallions
• Chili crisp (check gluten-free)

Instructions

1. Sweat the aromatics. In a large pot over medium heat, warm 2 Tbsp (30 g) oil. Add 1 diced onion (250 g) with a pinch of the kosher salt (from the 1 1/2 tsp / 9 g) and cook 4–6 minutes, stirring, until glossy and softened (not browned).
2. Bloom the curry. Add garlic (16 g) and ginger (15 g); cook 30–45 seconds until very fragrant. Add curry powder (14 g), turmeric (3 g, optional), and pepper flakes (1 g, optional); stir 30 seconds. You should smell a warm, toasty spice aroma.
3. Simmer until “soggy.” Add carrots (600 g) and potato (250 g, optional) and stir to coat in spices. Pour in vegetable broth (960 g) and bring to a lively simmer. Reduce to medium-low and simmer 12–18 minutes, stirring occasionally, until the carrots are easily pierced and starting to slump at the edges.
4. Add coconut milk + kale. Stir in coconut milk (400 g) and return to a gentle simmer. Add kale (180 g) in handfuls, stirring to wilt it down. Simmer 8–12 minutes more, until the kale is fully softened and the whole pot looks intentionally “stewy” and tender.
5. Season and brighten (no lemon). Stir in tamari (15 g, optional). Add rice vinegar or apple cider vinegar (10 g). Taste and adjust with more salt if needed; the soup should be savory with a rounded coconut sweetness.
6. Blend a portion. Ladle about 2 cups of soup into a blender (or use an immersion blender) and blend until smooth, then stir back in. The soup should look slightly thicker but still pourable.
7. Ladle into bowls and top with cilantro/scallions and toasted coconut if you like. Best texture for Erin’s “soggy veg” craving is after it sits 5–10 minutes off heat.

Notes

Make-ahead: reheats beautifully; add a splash of broth or water if it thickens. If you want it even more ‘soggy,’ simmer an extra 5–10 minutes before adding the vinegar. If using curry powder blends that are salty, start with 1 tsp (6 g) salt and adjust at the end. Avoid curry pastes unless you’re sure they’re vegan and gluten-free.