I saw this recipe in US magazine! It’s by the awesome vegan chef Chloe Coscarelli. I have made a lot of her dishes, and they were all really good. My husband doesn’t love sweet potatoes, but he ate this soup! Other than not having enough kale, this soup was really good! Next time I will add a little more kale. This soup was really good, and it’s vegan!
rating: 9.3
Sweet Potato-Kale Soup
(Us Magazine)
serves 5
Ingredients:
2 Tbsp olive oil
1 onion, roughly chopped
1 apple, peeled and sliced
1 clove garlic, minced
1 ½ tsp curry powder
1/8 tsp cayenne pepper (I omitted)
3 cups vegetable broth, plus more as needed
1 cup mashed sweet potato (baked in coarse salt)
2 cups green kale, chopped
1/3 cup canned coconut milk, mixed well before measuring
1 ½ Tbsp brown sugar
2 ½ tsp sea salt
Directions:
In a large pot, heat olive oil over medium-high heat and sauté chopped onions and sliced apples until soft, about 10 to 15 minutes.
Add minced garlic, sea salt, curry powder, and cayenne pepper, and let cook 1 more minute until fragrant.
Add vegetable broth and mashed sweet potato, and bring to a boil. Remove from heat, and in batches, transfer soup to a blender and puree until smooth.
Return to pot, add chopped kale and cook about 3 minutes until wilted. Stir in coconut milk and brown sugar, and adjust seasoning to taste.
If it thickens as it sits, feel free to reconstitute with some more veggie broth.
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