Curry Potato Soup

Heat the coconut oil in a large stockpot or Dutch oven over medium heat. Once hot, add the chopped onion and sauté for 4-5 minutes until softened and slightly translucent.
1 tablespoon coconut oil
1 large onion
Add the garlic and ginger and cook for 30 seconds more until fragrant. Stir in the curry powder, paprika and red chili flakes and continue to cook for another minute, stirring often.
4 garlic cloves
1 tablespoon fresh ginger
2 tablespoons curry powder
1 teaspoon paprika
¼ teaspoon red chili flakes
Sprinkle the flour over the onion mixture and stir well to combine. Add a bit of vegetable stock to deglaze.
4 tablespoons plain flour
4 cups vegetable stock
Add the potatoes and chickpeas to the pot together with the remaining vegetable stock. Bring to a boil, then turn down the heat to medium-low and simmer, covered, for 10-12 minutes or until the potatoes are fork tender.
1 ½ pounds potatoes
1 can (14 oz / 400 g) chickpeas
Next, stir in the coconut milk and kale and simmer for 2-3 minutes more until the kale is wilted.
1 can (14 oz / 400 g) coconut milk
2 cups Tuscan kale
Season with salt and freshly ground black pepper to taste and serve hot
Salt and freshly ground black pepper to taste