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.
