Sweet Potato and Kale Soup
Description
This aromatic vegan soup is loaded with sweet potatoes, kale, and chickpeas and flavored with coconut milk, turmeric, coriander, and curry powder.
Ingredients
•
2 tablespoons olive oil
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1 onion, diced
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2 cloves garlic, minced
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1 teaspoon ground turmeric
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1 teaspoon salt
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3/4 teaspoon curry powder
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3/4 teaspoon ground coriander
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1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
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4 cups vegetable broth
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4 cups chopped kale
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1 (15 1/2 ounce) can chickpeas, drained
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1 cup canned coconut milk
Directions
1
Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
2
Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.