Step 1

Add all the ingredients to a blender and pulse. Add water in 1 tablespoon increments just until you reach your desired consistency (you can have it a bit more runny or thick).

Step 2

In a large Dutch oven or pot heat the coconut oil and add the garlic and ginger. Cook for a couple of minutes, or until fragrant.

Step 3

Add the curry paste and mix well. Then add the peanuts and cook for 2-3 more minutes.

Step 4

Add the pepper, potato, carrots, broth, and season with salt and pepper.

Step 5

Bring to simmer and cook at medium for 20 minutes, or until all veggies are soft and creamy.

Step 6

Before serving, add the kale and the coconut milk, mix well and serve with fresh herbs.