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- 2 medium sweet potatoes, peeled and diced - 1 bunch of kale, stems removed - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 1 medium carrot, diced - 4 cups of vegetable broth - 1 can of creamy coconut milk - 1 tablespoon of extra virgin olive oil - 1 teaspoon of ground cumin - 1 teaspoon of smoked paprika - Salt and pepper, to taste - Juice from 1 fresh lemon - Optional: Red pepper flakes Using fresh ingredients makes a big difference. Sweet potatoes are sweet and creamy. Kale adds a nice color and texture. Onion and garlic build a great base flavor. Carrots give a hint of sweetness. I choose vegetable broth for a rich taste. Coconut milk adds creaminess without dairy. The spices bring warmth and depth. Lemon juice brightens the soup. Optional red pepper flakes add a kick. Gather these ingredients before you start cooking. This way, you stay organized. Enjoy the process and watch your soup come together! {{ingredient_image_2}} Start by heating olive oil in a large pot. Use medium heat to warm it up. Next, add the finely chopped onion and diced carrot. Sauté these for about five minutes. Stir them often until the onion turns clear and the carrot softens. After that, add minced garlic, ground cumin, and smoked paprika. Stir these spices for one minute. This helps release their flavors and makes the kitchen smell amazing. Now, add the diced sweet potatoes to the pot. Make sure they get well-coated with the mixture of spices, onion, and carrot. Pour in four cups of vegetable broth. Cover the pot with a lid and turn up the heat. Bring the mixture to a gentle boil. Once it boils, reduce the heat to low. Let it simmer for about 15 minutes until the sweet potatoes are fork-tender. After the sweet potatoes are soft, add the chopped kale and creamy coconut milk to the pot. Stir gently to combine everything. Cook for an additional five minutes. This will let the kale wilt and become tender. Season the soup with salt and freshly cracked black pepper to taste. If you enjoy some heat, add a pinch of red pepper flakes. Just before you serve, squeeze in fresh lemon juice. This adds a bright flavor to the soup. Stir once more to mix everything well. To make your sweet potato kale soup sing, adjust the spices to fit your taste. If you love bold flavors, add more cumin or paprika. You can also add a pinch of red pepper flakes for heat. It’s fun to experiment! Adding more lemon juice brightens the soup. The lemon adds a fresh zing that balances the sweetness of the potatoes. I usually start with two tablespoons, but feel free to add more! For sautéing, use a heavy pot. This helps cook the onion and carrot evenly. Stir them often to avoid burning. Sauté them until the onion is soft and clear. When it’s time to check the sweet potatoes, use a fork. They should be soft enough to pierce easily. If they aren’t fork-tender after 15 minutes, let them simmer a bit longer. Perfectly cooked sweet potatoes make the soup creamy and rich. Pro Tips Choose Fresh Ingredients: Using fresh kale and sweet potatoes will enhance the flavor and nutritional value of your soup. Look for vibrant, crisp kale and firm, unblemished sweet potatoes. Customize the Consistency: If you prefer a thicker soup, you can blend a portion of the soup after adding the kale and coconut milk. This will create a creamy texture while still leaving some chunks for variety. Experiment with Spices: Feel free to add different spices such as turmeric or coriander to complement the flavors of the soup. Adjust the spice level to your taste by varying the amount of red pepper flakes. Make it Ahead: This soup stores well in the refrigerator for up to 4 days, making it a great option for meal prep. Just reheat gently on the stove before serving, adding a splash of vegetable broth if needed to loosen it up. {{image_4}} You can switch out kale for other greens. Spinach is a great choice. It wilts quickly and adds a nice color. Swiss chard works well too. Its flavor is mild and pairs nicely with sweet potatoes. Collard greens are another option. They add a hearty texture to the soup. Just chop them up and add them at the same time as the kale. Want to make your soup more filling? Consider adding protein. Beans are a wonderful choice. Black beans or chickpeas can boost protein and fiber. Lentils are also great. They cook quickly and add a nice texture. If you prefer meat, shredded chicken is a good option. Just stir it in during the last few minutes of cooking. If you want a different creaminess, try using other milks. Almond milk can give a nice nutty taste. Soy milk is another option that works well too. For a richer flavor, use heavy cream instead of coconut milk. If you prefer a lighter soup, skip the cream altogether. Just add more vegetable broth for a thinner texture. To keep your sweet potato kale soup fresh, cool it first. Once cooled, store it in an airtight container. It’s best to refrigerate the soup within two hours. This soup can last in the fridge for up to four days. If you have more soup than you can eat, freeze it! Use freezer-safe containers. Make sure to leave some space at the top for expansion. Frozen soup can last up to three months. Label the containers with the date so you know when to use them. When you’re ready to enjoy your soup again, reheat it on the stove. Pour the soup into a pot and heat it over medium-low heat. Stir it often to prevent sticking. If the soup is too thick, add a splash of vegetable broth or water. Heat until it's warm throughout, about 5 to 10 minutes. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it. Heat in 1-minute intervals, stirring in between. Enjoy that warmth again! Sweet potato kale soup lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. Check for any off smells or changes in color before eating. This soup usually keeps well because of its hearty ingredients. Yes, you can make this soup vegan! Just use vegetable broth and creamy coconut milk. Both of these are plant-based, so they fit perfectly in a vegan diet. If you want to add creaminess, stick with coconut milk. It adds a nice flavor without dairy. You can serve this soup with crusty bread or a light green salad. A sprinkle of fresh herbs on top can also enhance the flavors. Try adding a dollop of dairy-free yogurt for creaminess. If you like a kick, some red pepper flakes make a great topping! This blog post guides you through making a delicious sweet potato kale soup. You learned about the key ingredients, step-by-step cooking instructions, and tips for perfect flavor. We discussed variations you can try and how to store your leftovers. With simple steps and easy swaps, this soup can fit any diet. I hope you feel inspired to cook. Enjoy the warmth and taste of this healthy dish!

Sweet Potato Kale Soup

A hearty and nutritious soup featuring sweet potatoes and kale, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, thoroughly peeled and diced into bite-sized pieces
  • 1 bunch kale, with stems removed and leaves chopped into bite-sized pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced into small cubes
  • 4 cups vegetable broth (homemade or store-bought)
  • 1 can creamy coconut milk (14 oz)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • 1 fresh lemon (juice from about 2 tablespoons)
  • a pinch red pepper flakes (optional)

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and diced carrot. Sauté for approximately 5 minutes, stirring occasionally, until the onion becomes translucent and the carrot softens slightly.
  • Incorporate the minced garlic, ground cumin, and smoked paprika into the pot. Stir them in for about 1 minute, allowing the spices to become fragrant and evenly distributed.
  • Add the diced sweet potatoes to the pot, ensuring that they are well-coated with the aromatic mixture of spices, onion, and carrot.
  • Pour in the vegetable broth and cover the pot with a lid. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
  • After the sweet potatoes have softened, add the chopped kale and coconut milk to the pot. Stir gently, and allow it to cook for an additional 5 minutes until the kale wilts and becomes tender.
  • Season the soup with salt and freshly cracked black pepper to taste. If you enjoy a bit of heat, sprinkle in a touch of red pepper flakes at this stage.
  • Just before serving, squeeze in the fresh lemon juice to enhance and brighten the flavors of the soup. Stir once more to combine.

Notes

Serve in warm bowls, garnished with black pepper and lemon slices.
Keyword healthy, kale, soup, sweet potato, vegan