continuing the soup and stew pattern, i made this fragrant soup a couple of weeks ago. this is both incredibly delicious and nutritious! this has a really warm scent that is intensified by the vanilla extract that is stirred in at the end. if the thought of using vanilla in a savory application (like ferran adria’s vanilla whipped potatoes or lobster with a vanilla sauce) sounds strange to you, this is a good recipe to start out with and you can always leave it out. the soup is naturally pretty sweet from the sweet potatoes so the vanilla is a natural match; the same is true with the whipped potatoes and lobster. i am pretty into “garnishing” my food these days but that is mostly an excuse to add more flavors and textures. here i sprinkled some unsweetened shredded coconut and toasted chopped walnuts but, as with many other soups that i make, a spoon of plain yogurt would be a good match with its creaminess and acidity.
coconut, sweet potato, and kale soup
adapted from kath eats
several large sweet potatoes, washed and cubed. i left the skin on for nutrients, but you can also peel them if you wish.
1 tbsp canola oil or other neutral oil
1 small to medium red onion diced
2-3 cloves garlic minced
about 1 can coconut milk. i used lite.
1+ cup unsweetened soy milk. you can use a dairy milk if you wish.
1/2 tsp ground cumin
1/4 tsp smoked paprika
1 tsp curry powder
1/4 tsp ground coriander
generous sprinkle of cinnamon
1/4 tsp red pepper flakes
1 bunch of kale cleaned, steams removed, and torn into bite sized pieces
generous handful of golden raisins
1 tsp good vanilla extract
salt and pepper
your choice of garnishes
in your soup pot, heat the canola oil over medium heat and add the onion. sweat the onion until soft and add the garlic and cook for about 1 minute. add the sweet potato and cook until they start to brown a bit. add all of the spices and season. after the spices toast for a bit, add the coconut milk and other milk and maybe about 1 can of water or stock. lower the heat and simmer until the sweet potato is soft. mash the sweet potato or for a finer texture puree in your blender. depending on the amount of sweet potato you have, you may or may not need to add more liquid, either in water or stock form or in additional soy milk form. when the puree is at your desired consistency, add the kale and raisins. simmer until the kale is tender and the raisins are plumped. taste and season and possibly add more liquid. turn off the heat and stir in the vanilla. serve and garish to your liking!