Red Curry Soup With Rice & Purple Kale

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1 tsp Olive Oil

1 small onion, diced medium

3 cloves Garlic

1 tbsp fresh grated ginger

3/4 cup Basmati

6 cup Vegetable Broth

1 tsp salt

3 tbsp red curry paste

1 bunch purple kale, pulled from stems and torn into bite size pieces

1 large sweet potato, peeled, cut into 1/2 inch chunks

1 can lite coconut milk

1 tbsp Agave Syrup

Juice of one lime

Cilantrofresh chopped cilantro to garnish

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