Nutty Vanilla Sweet Potato and Kale Soup

June 22, 2010
3 Ratings
Author Notes

Adapted from recipe by Katherine Younger of "Kath Eats Real Food" —cnevertz

  • Serves 4
  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces (about 5 1/2 cups)
  • 1 teaspoon vegetable oil
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon curry powder or garam masala
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 cups low-fat milk
  • 1 can (3.5 ounces) low-fat coconut milk
  • 1 teaspoon salt
  • 4 cups kale cut into 1-inch pieces
  • 1/4 cup dark seedless raisins
  • 1 teaspoon vanilla extract
  • 1/4 cup salted peanuts
  • 1/4 cup shredded sweetened coconut
In This Recipe
  1. In microwavable bowl, cook sweet potatoes in microwave until tender, about 5 to 7 minutes; cool.
  2. With fork or potato masher, mash potatoes to make chunky puree; set aside.
  3. In large saucepan, heat oil over medium heat; add, garlic, curry powder, black and red peppers; cook and stir until fragrant, about 20 seconds.
  4. Stir in milk, coconut milk, salt and prepared sweet potatoes.
  5. Stir in kale; reduce heat to low; simmer until kale is tender, about 15 minutes.
  6. Stir in raisins and vanilla. Season with salt and pepper to taste.
  7. To serve, sprinkle with peanuts and coconut.

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