A really simple soup with the amazing, healing, nutrient dense, my-new-favorite-ingredient: kale!
1 can coconut milk (13.5 oz.)
1 cup water
1 teaspoon mustard powder
1 teaspoon curry powder
1 bunch of lacinato kale
S and P
Chop up the onion and saute in olive oil, salt and pepper. Chop up carrots, add to onions along with the coconut milk, water, mustard and curry powders, salt and pepper. Bring to a boil and simmer for 10 to 15 minutes until carrots are soft. Puree with an immersion blender.
Bring a large pot of water to boil. Take the center rib out of the kale. Using tongs, drop the kale into boiling water and blanch for 30 seconds. Drain, chop it up, and add to the soup. Enjoy!