When I go to Whole Foods, I’m like a kid in a toy store. I could spend hours perusing the aisles, admiring the colors, and playing with the packages. This goes for farmer’s markets on warm days too. They are trips I always look forward to and on which I nerd out, although I’m sure I’m not alone in the ever increasing world of foodies.
For me, Whole Foods outings are particularly special because although I’m surrounded by two of these produce galleries within a bike ride’s reach, a college kid’s budget makes these trips unpalatably scant. Luckily for me, my mom knows me well and gifted me with a Whole Food’s gift card this past Christmas.
For the first couple months, I’d been saving most of it, dropping by for a bottle of kombucha or two here and there. However, this past week, I decided I needed a getaway from the regular grocery store to one that would surround me with fresh eye candy, left and right. It’s here that I picked up some lovely Lacinato kale and deep orange hued sweet potatoes.
Yes, this post makes me sound like I come from a family of healthy nut hippies, which I guess to an extent could be true, but kale, sweet potatoes, and kombucha could easily become your best supermarket friend’s too. I decided to take my two prized produce purchases and throw them together in a coconut-laced soup. Feel free to indulge in full-fat coconut milk for a richer, slightly sweeter broth, or keep it on the light side and proceed as is.
Coconut Sweet Potato Kale Soup
-2 Tbsp. olive oil
-1 medium onion, diced
-2 garlic cloves, minced
-2 tsp. finely minced ginger
-1 large sweet potato, cut into bite-sized cubes
-1 heaping Tbsp. curry powder
-1 tsp. cinnamon
-2 scant tsp. salt
-1/4 tsp. cayenne pepper
-1 Tbsp. brown sugar
-4 1/2 cups of water
-13.5 fl. oz. can lite coconut milk
-1 lb. kale, chopped
In a medium-large pot, heat oil over medium high. Saute onion until nearly translucent. Add garlic and ginger, and cook for another minute, stirring to prevent sticking. Add spices, salt, brown sugar, and sweet potatoes. Cook additional minute, stirring frequently.
Add water, cover, and bring to a simmer. Cook until sweet potatoes are nearly fork tender, 15-20 minutes. Add kale and coconut milk and cook a remaining 5-10 minutes, or until kale is tender. Serve with a side of brown rice, if desired.