YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 30 minutes
• 3 tablespoons light olive oil or avocado oil, divided
• ½ cup raw cashews, chopped
• 1 large onion, cut into small dice
• 2 tablespoons peeled and grated fresh ginger
• 1½ pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 1 teaspoon ancho chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• ½ teaspoon ground cumin
• ½ teaspoon fenugreek seeds
• 1 (14-ounce) can diced tomatoes or 1 pound fresh tomatoes
• 2 tablespoons tomato paste
• 1 pound sweet potatoes (about 2 medium), peeled and cut into small dice
• 1 bunch kale (about ½ pound), stemmed and cut into 1-inch pieces
• 6 to 8 cups Chicken Broth
• ½ cup roasted, unsalted cashew butter
1. Heat 2 tablespoons of the oil in a large soup pot over medium heat. When the oil is hot, add the cashews and cook, stirring constantly, for 2 to 3 minutes, until toasted and fragrant. Remove the cashews with a slotted spoon and set aside.
2. Add the onion and cook, stirring often, for about 5 minutes, until golden brown and softened. Add the ginger and cook for another minute, stirring constantly.
3. Add the remaining tablespoon of oil to the pot, then add the chicken. Cook until the chicken is opaque on all sides, about 5 minutes.
4. Stir in the salt and spices and cook for another minute, stirring constantly. Add the diced tomatoes, tomato paste, sweet potatoes, kale, and 6 cups of the broth. Bring to a simmer and cook until the sweet potatoes are tender and the chicken is cooked through, about 10 minutes.
5. Stir in the cashew butter and cook for 2 to 3 more minutes, until the soup has thickened. Add up to 2 cups more broth if you prefer a thinner soup.
6. Serve garnished with the toasted cashews.
