Indian Soup with Squash and Vegetables Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 45 ml (3 tbsp) olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, pressed or minced
• 3 celery stalks with leaves, finely chopped
• 3 medium carrots, sliced
• 1 red pepper, chopped
• 560 g (4 cups) butternut squash, peeled and cut into small cubes
• 3.5 ml (3/4 tsp) ground turmeric
• 3.5 ml (3/4 tsp) ground cumin
• 3.5 ml (3/4 tsp) curry powder
• 1 ml (1/4 tsp) ground cinnamon
• 2 pinches cayenne pepper
• 15 ml (1 tbsp) fresh ginger, grated
• 100 g (2 cups) kale leaves, finely chopped
• 1 can of 796 ml (28 oz) diced tomatoes
• 1 can of 400 ml (14 oz) coconut milk
• 750 ml (3 cups) vegetable stock
• 2.5 ml (1 tsp) sea salt
• 0.5 ml (1/8 tsp) pepper
• 1 can of 540 ml (18 oz) canned red beans, rinsed and drained
• 45 ml (3 tbsp) cilantro, chopped