Easy Sweet Potato and Kale Soup

Sweet Potato and Kale Soup

Our son came home for Thanksgiving and made this delicious, hearty soup, adapted from the Run Fast, Cook Fast, Eat Slow cookbook. It comes together in minutes and only needs about 20 minutes on the stove. Serve with your favorite bread for a complete weeknight meal.

Ingredients:
2 Tablespoons olive oil
2 Tablespoons curry powder
1 teaspoon sea salt
1 medium onion diced
2 carrots peeled and chopped
2 celery stalks chopped
1 large yam, unpeeled and diced into 1 inch cubes
1 can garbanzo beans drained
1 can coconut milk
1 can crushed or diced tomatoes
4 cups water
3 cups chopped kale.

In a dutch oven or heavy soup pot heat oil and saute onions, carrots, celery and salt about 5 minutes until soft, but not brown. Add curry powder and stir for 30 seconds. Add remaining ingredients, except kale. Bring to a boil and simmer until sweet potato is soft, about 15 - 20 minutes. Add chopped kale and cook until wilted, about 30 seconds.
Makes 4-6 hefty servings.