Heat the avocado oil in a large soup pot on medium-high heat. Saute the onion until soft & translucent (4-5 minutes)
Add the jalapeno, ginger, and garlic and cook another 2 minutes until the ingredients are well mixed and a little sweaty.
Add the sweet potato, zucchini, cumin, coriander, sea salt, turmeric, paprika and cayenne. Mix well and cook for about 5 minutes.
Add the canned tomatoes (juice and all from the can) and coconut milk.
Bring the soup to a low boil and then reduce the heat to a simmer, cover, and cook for 40 minutes (until the sweet potatoes are fork tender).
Add the chickpeas and cook for another 5 minutes.
Remove the soup from heat and add the kale and lemon juice.
Serve the soup with a big scoop of brown rice, barley, millet, or whatever rice you like! Top it with some Maldon sea salt. I also love to serve with with a yummy slice of whole grain sourdough bread
Recipe credit from the cookbook mentioned above: The Happy Hormone Guide