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Simple Curried Sweet Potato and Baby Kale Soup

A great "transitional soup" as the weather warms up but you need a filling and delicious dish
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 7 cups

Ingredients

  • 2 medium sweet potatoes, cubed (about 3 cups) 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
  • Olive oil
  • 1 sweet onion chopped
  • 3 cloves garlic
  • 2 stalk celery
  • 2 teaspoon cumin
  • 2 teaspoon curry
  • 1 teaspoon cinnamon
  • Dash of cayenne pepper want more heat? Add more
  • 1 can coconut milk
  • 1 900ml no salt, vegetable broth
  • 1 teaspoon salt
  • 3 cups baby kale or 3 cups chopped kale make sure to remove the thick, stemmy parts

Instructions

  • Pre-heat oven to 425 degrees F. Toss chopped sweet potato with a little olive oil and place on a baking sheet covered in parchment paper.
  • Roast chopped sweet potatoes for 20 minutes in the pre-heated oven. Stir halfway through cooking time.
  • Remove from oven when done.

When sweet potatoes are almost done, start the soup

  • Heat oil in a large pot over medium heat until simmering.
  • Saute onions and garlic in olive oil until tender, about 2 minutes.
  • Add celery, roasted sweet potato, cumin, curry, cinnamon and cayenne pepper. Toast for 1-3 minutes.
  • Add coconut milk, vegetable broth and salt. Place lid on pot and bring to a slow boil. Add kale.
  • Reduce heat to low-medium and then use an immersion blender to puree soup to desired consistency. Serve hot.

Notes

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.