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Sweet Potato, White Bean and Kale Soup
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Sweet Potato, White Bean and Kale Soup

Course Soup

Ingredients

  • 2 tbsp avocado oil
  • 2 tsp cumin seeds
  • 1 clove garlic, minced
  • 1 tbsp ginger, finely chopped
  • 1 large shallot, diced
  • 1 leek, sliced and rinsed well
  • 2 tsp red Thai curry paste
  • 3 cups sweet potato, cubed
  • 4 cups low sodium vegetable stock
  • 2 tbsp tomato paste
  • 1 tsp kosher salt
  • 1 can coconut milk
  • 1 can white kidney beans, drained and rinsed
  • 3 cups kale, chopped

Instructions

  • Add oil, cumin seeds, garlic, ginger, shallot and leek to a medium pot. Cook stirring often, until fragrant.
  • Add curry paste, stir well and cook for a few minutes.
  • Add sweet potato cubes, stir and sauté on low for 10 minutes.
  • Add vegetable stock, tomato paste, salt and coconut milk and stir to combine.
  • Bring to a boil and turn down to a simmer for 10 minutes.
  • Remove some of the sweet potato and set aside. Blend the rest of the mixture in the pot with an immersion blender.
  • Add the sweet potato back to the mixture along with the beans and kale. Simmer for 10 minutes.
  • Check for seasoning before serving.