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
Instructions
- Preheat oven to 410 F.
- 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.
- Place the onion, carrots, celery and garlic into a medium pot, and saute in water or vegetable broth until fragrant and translucent.
- Remove the potatoes from the oven and allow to cool completely, then peel off skin. Discard or eat 😉
- Place back into the pot and bring to a simmer, about 10 mins. Turn off heat.
- Add all of the ingredients into a high speed blender and run until smooth.
- Prepare kale by simply steaming it until soft. Top the soup with kale, savory granola and a sprinkle of red pepper flakes.
Notes
I use Penzey’s Sweet Curry Powder, highly highly recommended! :
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Cuisine: Vegan