Sweet Potato and Kale Soup recipe

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Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
¾ teaspoon curry powder
¾ teaspoon ground coriander
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable broth
4 cups chopped kale
1 (15.5 ounce) can chickpeas, drained
1 cup canned coconut milk

Nutrition Info

307.9 calories
carbohydrate: 40.7 g
cholesterol: : -
fat: 14 g
fiber: 7.6 g
protein: 7.2 g
saturatedFat: 7.9 g
servingSize: -
sodium: 969.6 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes, saute for 2 to 3 minutes, stirring frequently.

  2. Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas, simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

Recipe Yield

6 servings

Recipe Note

Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.

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