Kale Potato Leek Soup with Curry, Ginger and Habanero

A creamy potato broth with fine bits of kale flavored with curry, ginger and scotch bonnet.



  1. 3 leeks, outer stems removed, carefully cleansed and sliced
  2. 2 red potatoes, diced
  3. 2 cups of spring water or alkaline water
  4. 1 bunch of kale, finely chopped
  5. 1 TB dried wakame
  6. 1 TB coconut oil
  7. 1 TB olive tapenade
  8. 3 tsp garlic, minced
  9. 2 tsp curry powder
  10. 2 tsp turmeric
  11. 1 tsp blended pepper paste (Corrine’s Cuisine No. 21 -ginger, turmeric, scotch bonnet)
  12. Himalayan pink salt, to taste


  2. You’ll need 2 pots to start. One for the broth and the other for the veggies and eventually the soup
  3. In your first pot, pour in your water, pepper paste, garlic, wakame and olive tapenade, cover and bring to a boil.  *Side note, if you’re used to starting soups with smoked pieces of meat for flavor, the olive tapenade substitutes for that! Also your wakame will expand, don’t be surprised when you return to your pot and find that it has grown 5x it’s size.
  4. Once boiling, turn off heat, salt to taste and cover and let rest until ready to use
  6. In your second pot, add coconut oil and heat.  Once heated add your sliced leeks and let them cook down and flavor the pot.  Once softened, add the potatoes in batches to brown and soften (approx. 5 minutes).
  7. Once potatoes are lightly browned, add turmeric and curry powder and a bit of himalayan pink salt.  (I’m a believer in salting along the way, if you prefer to wait until the end, please do so). Mix and cook another 2 minutes
  8. Now begin adding your kale in batches, constantly stirring so the veggies are well seasoned.
  10. Once veggies are well mixed and seasoned, add the broth to the pot of veggies and cook over low medium heat for 10 minutes.  Make sure it doesn’t boil, if it does, turn down your heat.
  11. Blend with stick blender until all ingredients are “fine fine”.  Now you have soup!
  12. At this point, you’ll find the flavors are slightly muted in the background and we want to bring them to the front, so now is the time to salt.  Add himalayan pink salt according to your taste and enjoy!


Makes 3-6 bowls, depending on your bowl size and hunger 🙂