Red Curry Soup With Rice & Purple Kale - cooking recipe

Ingredients

1 teaspoon olive oil
1 small onion, diced medium
3 garlic cloves, minced
1 tablespoon ginger, minced
3/4 cup basmati rice or 3/4 cup jasmine rice, rinsed
6 cups vegetable broth
1 teaspoon salt
2 -3 tablespoons red curry paste
1 bunch kale, pulled from stems and torn into bite size pieces
1 sweet potato, peeled and cut into 1/2-inch chunks (a large one)
1 (14 ounce) can light coconut milk
1 tablespoon agave syrup
1 lime, juice of
cilantro, chopped, to garnish

Preparation

Preheat a 4-quart soup pot over medium heat. Saute onion in oil with a pinch of salt for 5 minutes or so, until translucent. Add garlic and ginger and saute a minute more.
Add rice, vegetable broth and salt, cover pot and bring to a boil.
Once boiling, lower heat to simmer. Mix in 2 tablespoons curry paste. Add kale and sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.
Add coconut milk, agave and lime. Taste for salt and flavor. Add more curry paste if you like.
Remove from heat and serve immediately, or even better let it sit for 10 minutes to give the flavors a chance to meld. Top with fresh chopped cilantro.