Autumn Harvest Chowder




½ cup onions (diced)

2 cloves garlic (minced)

2  carrots large (diced)

1 sweet potato (large) (diced)

1 beet small (diced)

1 bag kale

13 oz can coconut milk

32 oz box vegetable broth

2 teaspoons red curry paste

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon crushed red pepper flakes



  • Place all ingredients (except kale & coconut milk) in a large stockpot and cook on high until it comes to a boil.
  • Reduce heat to medium/hi and cook for 20 minutes or until vegetables are fork tender.
  • Add kale and coconut milk for the last 10 minutes of cook time.
  • Remove from heat and use an immersion blender to blend the soup to desired consistency.  You can add water if the soup is too thick.
  • Adjust salt and pepper to your liking.
  • Serve with a salad and fresh fruit.

50% Complete

Two Step

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.