Curried Coconut Kale Soup

This recipe came to me as I was perusing the aisles of my favorite asian market. I was particularly intrigued by the purple sweet potatoes and Japanese sweet potatoes that I found. If you can’t find these ingredients (or any other ingredients) just improvise! Use what your store has. If its yams, regular sweet potatoes, or just plain old russet, it’s okay! This recipe is just a guide. Happy cooking!

Ingredients:

1. Heat oil on medium high in a large skillet. Add both your purple sweet potatoes and Japanese sweet potatoes. Cook until tender.
2. To that same skillet add onions and garlic. Sweat them for about 3 minutes.
3. Add the chickpeas, bamboo, ginger root, and kale to the skillet. Sidenote* I suggest that the ginger root be added in 1″ chunks so that it flavors the soup, but is also easy to see so you don’t accidentally bite into it. Pull them out if you see them as you serve.
4. Season with salt as you cook. Continually tasting your mixture and adjusting.
5. Now for spices. Sprinkle in curry powder, pepper, chili flakes, and whatever sweet stuff you are using.  Toss to evenly coat.
6. Add in your liquids: lite and regular coconut milk as well as broth. Bring to a slow boil, but careful not to scald your milk.
7. As you stir and incorporate your ingredients, continue to taste. Adjust if you you want more sweet, more salty, more spicy, NOW is the time. This recipe is just a guide. You are the one who gets to eat this.
8. Turn your heat down to low and let the flavors develop for 10 minutes, stirring occasionally. Serve with whatever grain you have on hand (white/ brown rice, quinoa, wild rice, lentils, etc).