This sweet and slightly spicy soup is colorful, nutritious and a nice departure from the ordinary. Bright chunks of sweet potato swim with lovely purple kale in a milky bath of chicken broth and coconut milk.
Caribbean Kale and Sweet Potato Soup
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
dash or two of cayenne pepper
1 bunch purple kale (really any kale, but this looks esp. pretty), tough stems removed, leaves washed well and
3 sweet potatoes, peeled and cut into 3/4-in. cubes
6 cups low-sodium chicken broth
2 teaspoons Kosher salt, plus more to taste
1 can light coconut milk
1 cup long-grain white rice, or par-cooked brown rice (I love the pre-cooked frozen brown rice from Whole Foods—just heat ’n’ eat)
freshly ground black pepper
Heat the olive oil in a large saucepan over moderately low heat. Add the onion and cook stirring occasionally until translucent about five minutes. Stir in the garlic and cook, stirring, until fragrant, about thirty seconds.
Stir in the kale sweet potatoes broth and salt and bring to a boil. Sprinkle the cayenne pepper to taste. Reduce the heat to low and simmer, partially covered, until the potatoes are tender, about twenty minutes. Add the coconut milk and just heat through. Add additional salt and pepper to taste.
Meanwhile, prepare your rice. Put a mound of rice in the center of each of four bowls and ladle the soup around the rice.