Curried Sweet Potato Soup w/ Kale & Savory Granola {gf}

Winter is approaching, and although that doesn’t mean much in LA, I know a lot of you in colder climates will dig this recipe for that cozy feel you crave when you’re stuck indoors!

My boyfriend Chris recently moved here from New Jersey, and I thought that it was hilarious that I was complaining of not being able to wear shorts to school this morning in 60F weather, and he was telling me it was like summer for him! Well, I guess this soup is more for me than him right now in this LA weather, but I could honestly go for some soup any time of the year, and with this recipe, well so could you 😉This is also a great recipe that you can add to your Thanksgiving menu {check out my gluten-free menu from last year!} or Christmas holiday get togethers! You could serve it in shot glass ‘shooters’ for the perfect finger food serving sizes, and the granola adds that snack factor a lot of people may crave at cocktail style parties. I decided to change things up a bit and try my hand a savory snack, and this ‘Cheesy’ Balsamic Savory Granola with Watermelon Seeds & Sun Dried Tomatoes (gluten-free) was a winner! I went all out in this recipe and included these two new ingredients that I thought would work well in a savory snack (and they did!), The Go Raw Super Simple Sprouted Flax Snax and Sprouted Watermelon Seeds. Not only is this great to just snack on, but it also paired well with this soup! Learn how to make it here.

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Curried Sweet Potato Soup w/ Savory Granola

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• Author: Jasmine Briones / Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: 4-5 1x

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Ingredients

• 5 small sweet potatoes, washed and dried (for 2 cups puree)
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/4 cup diced celery
• 2 cloves garlic, chopped
• 3 cups low sodium vegetable broth
• 1 cup coconut milk (or more vegetable broth)
• 1/2 tbs curry powder*
• 1 teaspoon chili powder
• 1/4 teaspoon cinnamon
• Freshly ground black pepper
• 1/2 teaspoon salt (optional, I omitted)
• Toppings:
• 3 cups kale, roughly chopped
• Savory Granola*
• Red pepper flakes

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Instructions

1. Preheat oven to 410 F.
2. Wash and dry sweet potatoes. Place them onto a silicon mat lined baking sheet (or sub parchment paper). Prick the potatoes with a knife in 4-5 places, then place the tray into the oven. Bake for 30 minutes, or until soft and oozing.
3. Place the onion, carrots, celery and garlic into a medium pot, and saute in water or vegetable broth until fragrant and translucent.
4. Remove the potatoes from the oven and allow to cool completely, then peel off skin. Discard or eat 😉
5. Place back into the pot and bring to a simmer, about 10 mins. Turn off heat.
6. Add all of the ingredients into a high speed blender and run until smooth.
7. Prepare kale by simply steaming it until soft. Top the soup with kale, savory granola and a sprinkle of red pepper flakes.

Notes

Savory Granola

I use Penzey’s Sweet Curry Powder, highly highly recommended! :

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Soup
• Cuisine: Vegan

Disclaimer: Go Raw was kind enough to provide product for me to try and review on my blog, but all of the opinions shared are my own, I would not share a product with you all unless I loved it! Thank you for supporting Sweet Simple Vegan 🙂