Bell Pepper and Kale Curry Soup

Last night I made a new take on the classic kale potato soup that is a winter staple for me. We had some new curry bouillon cubes at the Co-op that I wanted to try out (which were disappointingly uncurry-like). Luckily I had some curry powder on hand that saved the day, and the soup turned out pretty well. I served it with some simple baked tempeh on the side for protein.

Bell Pepper and Kale Curry Soup
3 bouillon cubes dissolved in hot water
2 Tbs oil
1 large onion, chopped
5 cloves garlic, minced
1 2 inch piece ginger, peeled and finely chopped
2 tsp vindaloo curry powder (or more to taste)
4 yellow potatoes, cut into small cubes
1 large yam or sweet potato, cut into small cubes
8 cups water
1 can coconut milk
2 large red, orange, or yellow bell peppers, chopped into small pieces
1 bunch kale, leaves washed, torn from stems, and finely sliced into ribbons
juice of one lime
salt and pepper
cilantro and peanuts for garnish (optional)

First, heat up some water in a kettle on the stove. (You can use this for dissolving the bouillon cubes and also for keeping the spices from sticking to the pan if needed).  Heat the oil in a large soup pot. Add the onions and garlic and saute until translucent. Now add the ginger and curry powder, sauteing for a few minutes more. If the spices begin to stick to the pan, add a little water from the kettle to unstick them. Next add potatoes, sweet potatoes, dissolved bouillon, and water. Bring to a boil and then reduce heat to a simmer, cooking until potatoes and yams are soft enough to pierce easily with a fork (about 20 minutes). Add coconut milk and bell peppers, stirring soup until well combined. Cook for approximately 7 more minutes or until peppers are almost soft. Stir in kale, and cook for 5 more minutes. Turn off heat and add lime juice. Taste. Season with salt and pepper as needed. Serve topped with chopped cilantro and peanuts if desired.