Ingredients
2
teaspoons olive oil
2
large yellow onions, chopped (2 cups)
2
cloves garlic, finely chopped
2
tablespoons curry powder
1/4
teaspoon ground red pepper (cayenne)
6
cups reduced-sodium chicken broth
2
cans (19 oz each) red kidney beans, drained, rinsed
1
cup chopped cooked chicken breast
1
bunch (8 oz) fresh kale, ribs removed, leaves coarsely chopped (6 cups)
1/2
cup canned unsweetened light coconut milk
1/4
cup lemon juice
4
cups hot cooked brown rice
1
Granny Smith apple, chopped
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add onions; cook until light golden brown, stirring occasionally. Add garlic; cook until fragrant, about 30 seconds. Add curry powder and red pepper; stir. Add broth and beans; mix well. Heat to boiling.
Stir in chicken, kale and coconut milk. Return to boiling. Reduce heat; simmer about 5 minutes or until chicken is heated and kale is wilted. Remove from heat; stir in lemon juice.
Working in batches, puree soup in blender until smooth. Serve soup over rice, topped with apple.
