Sweet Potato and Kale Soup

Kale is awesome. A highly nutritious leafy green of the cabbage family, kale is a great source of vitamin C and is considered to have very strong antioxidant properties. But screw all that silly nutrition talk, the real reason it’s so awesome is because it tastes wicked and has a totally sweet texture! So hearty! But seriously, eat lots of kale. If nothing else, we’ll be better friends for it!

I was trying to go with some Caribbean flavours with this soup; allspice, thyme, nutmeg, chili, and coconut milk (which is always on hand in my pantry, obvs). I defintely gotta dedicate this recipe to my pal, Shamus, who helped me out big time with the CSS style code when I was setting up this website. I know very, very little about computers, so his help was greatly appreciated. Not only does this man have an admirable appreciation for ridiculously spicy Caribbean food and curries, he’s also a computer genius; he can make robots and stuff. Plus, he’s been invited to South Africa to speak to an audience about some crazy computer programming thing that he once tried to explain to me in ultra layman’s terms, but I still didn’t know what he was talking about! Haha! Way to go, Moose!

2 tablespoons olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 tablespoons fresh ginger root, minced
2 medium-sized sweet potato, peeled and cubed
1 1/4 teaspoons dried thyme
1 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon sambal oelek (our your favourite hot chili sauce)
1/2 big bunch kale, thick stems removed, washed, and chopped (about 7 cups)
1 cup canned diced tomatoes
3/4 teaspoon sea salt
Freshly ground black pepper, to taste
2 cups low-sodium or homemade vegetable broth
2 cups water
14 oz. can coconut milk
19 oz. can white kidney beans, drained and rinsed
2 tablespoons organic cane sugar
1 tablespoon + 1 teaspoon freshly squeezed lime juice

1. In a large saucepan or stockpot, heat the oil over medium-low heat. Add the onion, garlic, and ginger. Sauté for 4 to 5 minutes, stirring often.
2. Add the sweet potato, thyme, allspice, nutmeg, cinnamon, and sambal oelek. Cook, stirring often, for another 3 or 4 minutes. Add the kale and sauté for one more minute.
3. Stir in the tomatoes, salt, black pepper, vegetable broth, and water. Turn heat to high and bring to a boil. Once boiling, immediately turn heat to low, cover and let simmer for about 25 to 30 minutes, or until the sweet potato is tender.
4. Add the coconut milk, white beans, and cane sugar. Turn heat up a little bit to medium-low and let cook uncovered for another 5 minutes.
5. Remove from heat and stir in the lime juice. If needed, season to taste with extra salt, pepper, sugar, or chili sauce.
Makes: 4 to 5 servings.


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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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