1 tablespoon red-chili flakes
Peel and dice the turmeric & ginger, add into a small blender with the ½ cup light coconut milk and blend for 1-2 minutes until the coconut milk turns a light yellow color.
Dice the onion and garlic; chop the carrots, celery and sweet potato.
Strip the kale leaves from the stem and chop.
Add all of the ingredients; the ginger/turmeric coconut milk, prepped vegetables and vegetable stock to the clay pot of a VitaClay Smart Organic Multi-Cooker and close the cooker cover.
Select the “soup” function and cook for at least 30 minutes; if using a VitaClay Smart Organic Multi-Cooker for the first time, be sure to read the Operating and Care Instructions thoroughly.
Enjoy your soup with a side salad and some crispy bread!