Sweet Potato and Kale Soup

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I love sweet potato and kale and wanted to make a soup with both.  I found one recipe, thanks to http://www.katheats.com/favorite-foods/nutty-vanilla-sweet-potato-kale-soup , but since I am not a huge fan of peanuts and I also wanted some beans in the soup so I made some changes to the recipe. Another reason I chose this soup recipe was so I could use my immersion blender I received for Christmas!  The original recipe says to microwave the potatoes, but since I do not own or believe in microwaves I added the step of cooking the sweet potatoes prior to making the soup.

I have been adding more and more coconut into our diets, with coconut oil, milk and pure.  I love the aroma it adds to the house and the flavor to the food.  Last year Stella had strep 5 times (knocking on wood), at this point last year she had had it twice and I had gotten it once.  When the winter comes I start Stella on 2 tsp of Sambucus, last year she refused to take it, but this year there is no discussion – it is part of the morning routine.  I am not sure if it is the combination of the Sambucus and coconut oil, but I think it just might be.  The previous winters she had had strep at least once and she was only doing the Sambucus and I did not use as much coconut oil.  You might find this video interesting and then you might also add some more coconut to your diet! http://www.cbn.com/media/player/index.aspx?s=/mp4/LJO190v1_WS

Sweet Potato and Kale Soup

Ingredients

2 pounds of sweet potato, cut into 1″ inch pieces
3 gloves of garlic, minced
1 can coconut milk (can use lite)
1 cup milk
1 can cannellini beans (or you can use 2 cups slow cooked), drained and rinsed
1 tsp garam masala
1/2 tsp sea salt
1/4 tsp ground pepper
1/4 tsp red pepper flakes
4 cups kale, washed and torn off the stem, small pieces (really pack the measuring cup)
1 tsp vanilla extract
1/4 cup raisins
1/4 cup salted peanuts for garnish (I omitted)
Shredded coconut for garnish

1. Peel and cut sweet potato, place in a pot of water, boil until starting to get tender, but not fully cooked, drain and set aside.

2. Heat a large pot on medium high heat, add some coconut oil and let it get hot.  Add the sweet potato and garlic, cooking until they begin to brown – stirring often.

3. Add the coconut milk, milk, garam masala, salt, pepper and flakes – stir.

4. Add the beans – mix well.  Bring to a boil, then reduce heat, cover and simmer for 30 minutes.

5. Using an immersion blender or potato masher, puree/mash to soup.  I blended it some, but left some chunks of potato and some whole beans.

6. Add the raisins, kale and vanilla and cover.  Allow to cook until the kale is bright green about 10 minutes.

7. Ladle into bowl, sprinkle with coconut and serve!

Because I added the beans, this was more like a stew – I guess I could have added some broth, but I liked the thickness.  This was also spicy – so if you don’t want it spicy leave out the pepper flakes.

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