As Spring weather starts to peek through the winter months (or at least is supposed to start), I like to begin brightening up my rotation of winter soups and stews. I am a big fan of sweet curry and corn chowder, so blending the two seemed logical. The past few years, kale has become its own food group sneaking into everything, even hidden in desserts. Mark has been on a kale kick, so I decided to give that a shot too. This recipe was inspired by this cook book and Gweneth's and too many pins about kale to count.
I N G R E D I E N T S:
1 tablespoon coconut oil
1/4 medium sweet or white onion, diced
3 cloves of garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon cinnamon (divided in half)
1/2 tablespoon of curry powder
2 medium sweet potatoes, cut into 1/2" cubes
3 cups of broth, chicken or vegetable (homemade or low sodium)
2 cups of water
1/2-1 cup of coconut milk (optional, to preference)
1 bunch of curly kale, chopped (fill a 4 cup measuring bowl)
3 cups of frozen corn
D I R E C T I O N S:
- In large stock pot or cast iron dutch oven, sauté diced onion in coconut oil over medium heat until softened. Note: don't turn the heat up too much on coconut oil, it does much better on lower temps.
- Add garlic, sweet potatoes, sea salt, pepper, half of the cinnamon.
- Sauté an additional 3-5 minutes to brown the sweet potatoes a bit.
- Add curry powder and stir to coat onions and sweet potatoes.
- Add broth and water, cook until sweet potatoes are fork tender.
- Add coconut milk and stir until well blended.
- Use an immersion blender to puree the soup, I keep it a bit choppy to have whole pieces for the kids to eat.
- Add kale, corn and cook until kale is softened. Add additional cinnamon and extra salt and pepper to taste.
- Serve with limes and cilantro for an extra burst of fresh flavor.
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