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Kale and Sweet Potato Soup

November 28, 2010 by Joy the Baker 160 Comments

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Good grief.

I’m freezing cold.  I want Taco Bell.  I want to eat vanilla ice cream with chocolate sauce in a hot tub.

I can feel myself being a major brat.

I’ll settle for a giant scarf.  A big bowl of this healthy soup.  Hot chocolate and a bath… and I’ll stop being a dang brat.

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I like kale as much as I like brownies.

Wait… could Kale Brownies be a thing?  My head might explode.

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Let me tell you why this soup makes everything better.

Big, gnarly kale leaves are shredded and cooked down with delicious sweet potatoes (yams), swimming in a slightly spicy coconut broth.  With the flavors of turmeric, ginger and coconut… this soup is super comforting and delicious served over a big bed of brown rice.

Healthy.  Warm.  Comforting.

Follow with a warm bath and a brownie… just cause that seems dreamy.

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Kale and Sweet Potato Soup

inspired by Food and Wine

Print this Recipe!

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, chopped fine

2 teaspoons fresh ginger, chopped fine

3/4 teaspoon turmeric

1/4 teaspoon crushed red peppers

3/4 pound kale, tough stems removed  and roughly chopped

1 1/2 pounds sweet potatoes (yams), peeled and diced into 3/4-inch cubes

1 1/2 quart chicken or vegetable broth

1 teaspoon salt

fresh ground pepper, to taste

1 cup canned unsweetened 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.  Cook, stirring, for about 1 minutes.

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, heat through and serve over a bed of brown rice.

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Filed Under: Gluten-Free, Healthy, Recipes, Vegan

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Reader Interactions

Comments

  1. Jessica

    October 20, 2011 at 7:44 am

    Collard greens and I are best friends. Mostly because my parents have an overabundance of it in their garden. I will have to try this recipe with the collards. Looks delicious!

    Reply
  2. Ashley

    October 11, 2011 at 3:06 pm

    I made this soup on Sunday and it was fabulous. Will be making it again! :-)

    Reply
  3. Theresa Durbin

    September 30, 2011 at 7:15 am

    I’m allergic to coconut…can you please suggest another viable option. Food allergies so no nuts either. I know, sad. Do you think evap. milk and vanilla flavoring or pumpkin puree.

    Reply
  4. Rosalyn Steele

    September 7, 2011 at 8:36 pm

    This recipe was easy to make and incredibly delicious-definitely a keeper! Thanks for sharing.

    Reply
  5. Maxi

    September 7, 2011 at 11:12 am

    This plate (and the smaller version of it) are my all day favorite plates. They make every picture and meal look even better! Where did you get them? Anthropology? Oh, and your blog rocks my world. I mean it!

    Reply
  6. cleartrampoline

    September 2, 2011 at 1:17 pm

    Made this soup this week, let me tell you, AHmazing! Thanks so much for sharing this recipe, it’s gonna be a regular in our home. :)

    Reply
  7. hassan

    August 16, 2011 at 1:56 am

    wao….

    Reply
  8. Bri Roach

    August 15, 2011 at 10:02 am

    Hi Joy :) I must say.. this is the best soup I have ever had. And I feel super knowing that It’s totally ok to have 2nds or 3rds becuase of all the good for you ingredients. I honesty could eat this soup every single day. Thank you so much for being awesome. Your blog and podcast are soo fun. Have A Great Day!

    Reply
  9. Daniel

    August 9, 2011 at 8:34 am

    You are among the best in cooking plans,
    I wondered how you thought of adding the coconut milk just at the end of the cooking.
    Keep on.
    Thanks

    Reply
  10. Jenna

    May 10, 2011 at 10:11 pm

    I made this tonight…. it was THE BEST THING I’VE HAD IN MY MOUTH FOR A REALLY LONG TIME! seriously. the coconut milk added this creamy goodness that missing all throughout the cooking process. I kept tasting, thinking “this is good….but it needs something….” then i remembered to add the coconut milk at the end and my socks flew off. Great recipe. Thanks!!!!

    Reply
  11. Liss

    April 6, 2011 at 6:40 am

    Last night’s dinner. So delicious! Used light coconut milk and the flavor was fabulous and the soup was visually appealing. Thanks!

    Reply
  12. Bonnie

    March 11, 2011 at 8:28 am

    I made this soup last night and could not believe how good it turned out! I’m new to cooking and was somewhat intimidated but was SO thrilled when all was said and done. So glad I found your blog, can not wait to try making more of these recipes!

    Reply
  13. Ziu

    February 20, 2011 at 9:05 am

    Wow!!! I’m eating thi right now. Yuuuumy!!!

    And dont tell anyone but I think I’ve just found my favourite handover cure.. Tsss… ;-)

    Thanks!

    Reply
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Trackbacks

  1. homefries – Joy the Baker Podcast Episode 21 Stuck in a Rut says:
    October 6, 2011 at 12:00 am

    […] Kale and Sweet Potato Soup! […]

    Reply
  2. Carrot and kale soup on the barbie | CoMo Homestead says:
    October 5, 2011 at 11:36 am

    […] started with Joy the Baker’s Kale and Sweet Potato Soup recipe, substituted carrots for the sweet potatoes and adapted from […]

    Reply

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