Curried Sweet Potato Soup

A soup with powerful healing properties, I save this hearty recipe for cold winter weekends--the recipe makes enough to last a few days. I love the combination of Indian flavors with the rich sweetness of potatoes. Anything with curry is usually a favorite in our household. We love cuddling up on the couch with bowls of thick soup as we share conversation, or watch a favorite show, or just observe the still weather out the window. Soup is not just a food group to us, but a tradition, a winter ceremony that invites the Danish concept of hygge and happiness. I hope this recipe brings you the same.

With spice to keep you sassy and strong; with comfort to keep you safe and warm.

Curried Sweet Potato Soup (6 servings)

1 1/2 lbs sweet potatoes
2 diced onions
4 minced garlic cloves
1/4 cup grated ginger
1 tbsp curry powder
1 tsp cinnamon
1 tsp turmeric
1 tsp coriander
1/2 tsp cumin
6 cups vegetable broth
1 can coconut milk
1 tbsp maple syrup
2 cups chopped kale
1 can chickpeas

Peel and cube your sweet potatoes, then add to pot and cover with water. Boil for about 15 mins, or until soft, then mash and set aside. 
Sautee your onions and garlic with water or broth in a large pot until soft and fragrant, about 4 mins. Then add your spices and mashed sweet potatoes; stir to coat evenly before pouring in the broth. Bring to a boil, then reduce to simmer. Add in the coconut milk, kale and chickpeas, and cook for about 10-15 mins. Add salt and adjust seasonings as needed. Top with fresh cilantro and shredded coconut. Toasted almond slices are also divine!

Let me know what you think in the comments. Buen provecho!