Creamy Curried Kale, Coconut & Chickpea Soup

Directions

1. Squeeze and mince the garlic; finely dice the onion. Set aside.
2. Warm a medium saucepan over medium heat, then add a splash of olive oil to coat the bottom.
3. Add the onion, garlic, and carrot pieces; cook, stirring occasionally, until the vegetables start to soften, about 3–4 minutes.
4. Rinse and drain the chickpeas in a colander, letting them drain while you proceed.
5. Add minced ginger along with the ground cumin, curry powder, and a pinch of salt to the pan; stir for about 30 seconds until fragrant.
6. Pour in the broth and coconut milk; stir to combine, then bring to a boil over high heat. Reduce to a simmer and cook until the vegetables are tender, roughly 10 minutes.
7. Prepare the kale: remove stems, chop leaves into bite-sized pieces, and set aside.
8. Stir in the kale and chickpeas; simmer for about 5 minutes until the greens are wilted and heated through.
9. If desired, toast the pita and cut into wedges for scooping.
10. Use an immersion blender to puree the soup until smooth and creamy, directly in the pot.
11. Ladle the soup into bowls and serve with pita on the side.