Sweet Potato Kale Soup

Here’s one for my Vegan friends! I normally do not cook vegan food but Kris found this soup and it sounded amazing. Even omnivores will love it! Sweet curry and coconut milk give this a rich flavor.Gather the ingredients and get cooking. First thing to do is bake the sweet potato. Since I was making this on a weeknight, I cooked the sweet potato in the microwave to save some time. Poke some holes in the potato and microwave on high for about 7 minutes, let cool then cut into chunks. Now that the potato is done it is time to make the soup. In a large pot heat olive oil over medium high heat and saute onion and apple for 10-15 minutes. Add garlic and spices and cook for a minute. Add vegetable broth and sweet potato and bring to boil. Remove from heat and, working in batches, puree the soup in a blender. (as you can see, I made this pre-Vtamix).Return the pureed soup to the pot over medium heat. The soup is starting to look good now and smells amazing. Stir in baby kale and cook until wilted, about 3 minutes.Stir in coconut milk and brown sugar. Heat through and adjust spices, as needed. We served the soup with some quick made croutons. I used a GF baguette. Cut into bite sizes pieces, toss with olive oil and garlic salt. Spread on a sheet pan and bake at 350 degrees for 15 minutes. Perfect to top the soup with.Serve in a large bowl and enjoy. Cheers!

Ingredients:

1 T olive oil
1 small onion, chopped
1 apple, peeled and sliced
2 cloves garlic
1 tsp salt
1 tsp sweet curry powder
Pinch of cayenne pepper
2 cups vegetable broth
1 large sweet potato, baked and chopped
1 cup baby kale
1 can coconut milk
1 tsp brown sugar

Directions:
In a large pot, heat olive oil over medium- high heat and saute the onion and apple for 10-15 minutes. Add the garlic, salt, curry powder, and cayenne. Cook for one minute.
Add vegetable broth and sweet potato, bring to boil. Remove from heat. Working in batches, transfer soup to a blender and puree until smooth.
Return the pureed soup to the pot over medium heat. Add the baby kale and cook until wilted, about 3 minutes.
Stir in the coconut milk and brown sugar and heat through. Adjust seasonings as needed. Add more broth if too thick. Serve with croutons, if desired.

This entry was posted in Soups. Bookmark the permalink.

Leave a Reply