February 21, 2014

Curried Sweet Potato & Kale Soup

This winter season I have enjoyed numerous celebrations and dinner parties with women, many involving spicy soups and long fiery chats to warm the body and spirit. This particular soup was enjoyed in the abundant home of KM with sweet BKLG and DM. It is always so great to cook together. This soup was a product of many different voices, hands, ideas, and was a delicious surprise! I'll do my best to recite the recipe as closely as possible. Serve with roasted cauliflower, salad, and toasted cornbread!

2 tablespoons olive oil
1 large onion, diced
2 inch piece of ginger, peeled and minced
3 cloves garlic, pressed
3 chipolte peppers, diced
1/2 tsp. tumeric
1/2 tsp. cumin
4 cups vegetable broth (heated)
3-4 sweet potatoes, peeled and cut into small cubes
1 bunch kale, trimmed and chopped
1 tsp. maple syrup
juice of 1-2 limes
fresh cilantro

In a large soup pot, heat the oil. Saute the onion and ginger over medium heat. After a few minutes, add the garlic, spices, and peppers, and stir. Add the veggie broth and sweet potatoes and bring to boil. Lower heat and let simmer until potatoes are cooked through, about 7 minutes. Add the kale and maple syrup and stir until wilted. Remove from heat and add lime juice and freshly ground pepper. Taste for salt/ spice and adjust accordingly. Garnish with chopped cilantro!


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