Simple Curried Sweet Potato and Baby Kale Soup
So I’ve been oh-so slightly obessed with sweet poatotes lately.
But what’s not to love?
Healthy carbs, including fibre and starch, major vitamins and minerals plus they’re cheap?!
Sign me up.
I’ve definitely always loved these guys, but just recently, I’ve taken it to a whole new level.
The other night I made a super simple side dish with them.
I roasted some sweet potatoes and then while they were still warm, fresh from the oven, I tossed them with some baby kale.
Check it out:
The heat from the potatoes made the kale wilt.
This would work well with spinach too – and probably a little less well with regular kale, just because it’s so hardy.
But after that dish, I had some leftovers so I turned it into this recipe:
Simple Curried Sweet Potato and Baby Kale Soup.
This recipe for Simple Curried Sweet Potato and Baby Kale Soup is a great transitional dish.
Like many of us, I tend to naturally eat lighter/cooler foods in the summer, and heavier/warmer foods in the winter.
This recipe is a mix of lighter (the veggies) and more filling (fibre, “warm” spices, thicker.)
I also love this dish because it has cumin and coconut milk – two of my favourite flavours.
The fat from the coconut milk also boosts the satiety in this dish, which is a bonus.
Sometimes just plain veggie soups are great but don’t keep me satisfied for any length of time so this soup takes care of that – it’s so filling.
I hope you love this recipe for my Simple Curried Sweet Potato and Baby Kale Soup!
- 3 cups baby kale or 3 cups chopped kale (make sure to remove the thick stemmy parts – I learned this the hard way!)
- 2 sweet potatoes, peeled and cubed (for extra flavor, I roast sweet potato first – this takes more time of course so if you don't want to, you can skip this step)
- 1 can lite coconut milk
- 2 stalk celery
- 1 onion, chopped
- 3 cloves garlic
- 1 tsp ginger
- 2 tsp cumin
- 1 tsp curry
- 1 tsp cinnamon
- Dash of cayenne pepper (want more heat? Add more)
- Salt and pepper to taste
- Olive oil to saute onion
- Roast chopped sweet potato on a non-stick or greased baking sheet for 20 minutes at 425F.
- Stir halfway through cooking time.
- Remove from oven when done.
- Heat oil in a large pot.
- Saute onions and garlic in olive oil until tender.
- Add celery, sweet potato and spices. Toast for 1-3 minutes.
- Add coconut milk. Let simmer on low until sweet potato tender.
- Use an immersion blender to puree soup.
- Add kale and any water as needed to get the consistency you want.
- Simmer until kale is tender.
- Serve hot.
- Cook time includes roasting the sweet potato for about 40 minutes first.
- When I use the baby kale, I can blend it after adding the kale and it purees up.
- If you're using larger kale leaves and depending on your blender, you may need to blend before adding the kale.
- Can also sub in spinach for kale.