Sweet Potato Kale Soup (poop soup)
Here’s a warming fall soup that packs a punch, both in flavor and nutrition! Nourishing coconut milk married to lemongrass and curry powder, plus loads of veg! Make this for a group or simply eat it everyday on repeat! See how it’s made here and here.
Serves 6, Time: 1 hour
Ingredients
3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion or half a medium onion, diced
Kosher salt
2 tablespoons curry powder
1 lemongrass stalk, sliced in half longs and again shortways
1 can coconut milk
1 can of diced tomatoes
4 cups low sodium chicken broth (vegetable is fine too, we want to be able to control the salt throughout the cooking process)
1 sweet potato, or 2 cups butternut squash cut into ½ inch pieces
1 can cannellini beans or any other white bean, drained and rinsed
2 cups lacinato kale, torn off of the stems
1 lime
Herbs: chopped cilantro and scallions
Optional: chili crisp, for garnish
Make it!
Heat a large pot over medium heat and add the olive oil. Once the oil shimmers, add the sliced garlic and fry until golden brown, about 2 minutes. Remove garlic immediately and set aside on a paper towel-lined plate.
With the heat still on medium, add your carrots, celery, and onion with three big pinches of salt. Saute for a few minutes until the onion becomes slightly translucent.
Add your curry powder to the pot and bloom for 30 seconds, stirring non-stop. After 30 seconds, add your lemongrass, coconut milk, tomatoes, and broth. Stir, and add the diced sweet potatoes. Bring to a boil and reduce to a simmer for 20 minutes, stirring once in a while.
After 20 minutes taste a sweet potato, it should have some bite (not mushy). Turn off the heat and add your beans and kale. Stir to wilt the kale and squeeze a full lime into the soup. Taste and adjust for more salt, or more lime juice.
To serve. Ladle the soup into bowls and top with fresh chopped herbs, fried garlic, and chili crisp!
