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.
I like kale as much as I like brownies.
Wait… could Kale Brownies be a thing? My head might explode.
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.
Kale and Sweet Potato Soup
inspired by Food and Wine
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.
Laura
Just made this- so glad I found your recipe (better late than never). YUM!
Harriette Carrington
I’ve made this soup about 3 times now, since January! It’s so good, can’t get enough of it. You know what’s really great? Adding a dab of red curry paste at the end with the coconut milk. Makes all the difference in the world!
EllaG
Your desserts slay me…I never make them, just drool over the pics….but this. This soup. Absolute nirvana. I served it with a little farro because I don’t eat rice if I don’t have to (empty calories). Kale and sweet potato…two of the best things we can put in our bodies and the result!!! It was simply one of the best things I have ever tasted. Thank you.
SusanK
this looks so wonderful. I am nuts for soup (soup to nuts?) so I’ll make this soon. But I’ll use
Dino kale instead of the curly kind – you know the one I mean? It’s also called Lacinto. I like it
better than the curly kind. It’s also great in smoothies :-)
Katy Snell
I made this with half the oil, extra kale and with quinoa instead of brown rice. I have a very sore throat right now and I swear the spicy, coconut-y broth was absolute heaven for it. Delicious. I am raving madly about this to anyone who will listen. Thank you. (and p.s.- I made a pan of black bean brownies for dessert. Perfect meal.)
Kaellen Craft
I made this the other night. I made the mistake of putting the whole can of coconut milk in the soup! It all worked out though…I just adjusted the spices and it was so yummy!!!
Thanks!!
Kate
Kale and sweet potatoes and a bit of a spice kick, just a few of my favorite things. This soup is so so good, especially after a weekend of one too many drinks and nachos at 2 am!