V Kale and Sweet Potato Soup
From Food52.com. Make sure you use a good quality coconut milk, even if you have to order it. It makes a big difference in finished dishes. Makes about 3 quarts.
2 tablespoons olive oil
1 white or yellow onion, diced
3 cloves of garlic, finely chopped
1/2 teaspoon red chili flakes
1 bunch curly kale, large stems removed and roughly chopped.
2 medium-large sweet potatoes, peeled and cut into 1/2-1 inch cubes
6-8 cups chicken or vegetable broth
1 1/2 teaspoons salt
1 13.5 oz can of coconut milk
1-2 limes, juiced
1-3 teaspoons sriracha or similar hot sauce
Cooked rice of your choice for serving
Heat a large soup pot over medium heat. Add oil, onion, and garlic, sautéing until the onion is starting to brown at the edges. Add the chili flakes, kale, sweet potatoes, and broth, and salt. Bring to a boil, reduce to a simmer, and cover, cooking until the sweet potatoes are fork tender, about 8-10 minutes. (Now is a good time to start cooking your rice!) Add the can of coconut milk, juice of one lime, and 1 tsp of sriracha, stirring to combine thoroughly. Taste and adjust the seasoning with more lime, sriracha, or salt. Put a scoop of rice in a soup bowl and ladle the soup over, and top with a few leaves of cilantro to serve.