Kale and Sweet Potato Soup

I had gotten a bunch of kale and 2 sweet potatoes in my Boston Organics delivery and decided I wanted to make a soup out of them. After a quick search on-line, I found this recipe by Joy the Baker.  I just happened to already have all the other ingredients on hand, too, so I think it was meant to be.

This soup is perfect on a cold, dreary night with it's super colorful vegetables and warm, spicy broth.  Served over a bed of brown rice, it can be a meal all on its own, too.

 
Kale and Sweet Potato Soup (adapted from Joy the Baker)
serves 4-6

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped fine
1/2 teaspoon powdered ginger
3/4 teaspoon turmeric
1/4 teaspoon crushed red peppers (optional)
1 bunch kale, tough stems removed and roughly chopped
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
1 1/2 quart chicken or vegetable broth
1 teaspoon kosher salt
Fresh ground pepper, to taste
1 can coconut milk
2 cups cooked brown rice

In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook down until tender and translucent, about five minutes.  Add the garlic, ginger, turmeric, and crushed red pepper flakes, if using.  Cook, stirring, for about 1 minute.

 
Add the sweet potato chunks and stir.  Add the chicken or vegetable broth and bring to a simmer.

 
Add the kale once the broth is simmering and submerge all of the leaves, helping them to cook down.  Cook for about 20 minutes, or until the sweet potatoes have become tender.  Add salt and pepper to taste.

 
Lastly, stir in coconut milk and heat through.  Serve over a bed of brown rice.

 
The soup freezes well, and I found the best way to cool it down quickly was to stick the pot straight in the snow.

 
Three years ago:  Bacon Caramel Corn
Four years ago:  Wok-Fried Edamame with Garlic, Panna Cotta, Take 1