Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Ginger: 1 inch piece, grated
- Turmeric powder: 1 tablespoon
- Vegetable broth: 6 cups
- Sweet potato: 1 large, peeled and diced
- Kale: 1 bunch, chopped
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- Step 3: Stir in the turmeric powder and cook for 30 seconds, allowing the spices to bloom.
- Step 4: Pour in the vegetable broth, add the diced sweet potato, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the sweet potato is tender.
- Step 5: Add the chopped kale and cook for another 5 minutes, or until wilted.
- Step 6: Use an immersion blender to blend the soup until smooth, or carefully transfer to a regular blender and blend until smooth. Season with salt and pepper to taste. Serve warm.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals to prevent splattering.
- Garnish with a swirl of coconut milk and a sprinkle of black pepper to boost turmeric absorption and add a creamy touch.
- Don't skip blooming the turmeric in the oil; this crucial step unlocks its flavor and enhances its anti-inflammatory properties.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American