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Vegan Peanut, Sweet Potato, and Kale Soup With Coconut Recipe

Name: Vegan Peanut, Sweet Potato, and Kale Soup With Coconut Recipe
Total time: 45 min
Yield: 6
Ingredients: 6 medium cloves garlic; 1 1/2-inch knob of ginger, peeled and roughly chopped; 1 small bunch cilantro (about 1 1/2 ounces; 45g), thick stems reserved separately from leaves and tender small stems; 1 Serrano or jalapeño chili, stemmed and halved, divided; Kosher salt; 2 (14-ounce; 400ml) cans full-fat coconut milk (see note); 2 tablespoons vegetable oil, divided (90ml); 6 scallions, whites and pale green parts only, thinly sliced, divided; 1 teaspoon ground turmeric; 1 quart water or homemade vegetable stock (see note); 8 ounces sweet potatoes, peeled and cut into 1/2-inch dice (about 2 small sweet potatoes; 225g); 8 ounces roasted shelled peanuts (about 2 cups; 225g); 2 teaspoons sugar; 1 (5-ounce; 140g) bunch lacinato kale, thick stems discarded, leaves very roughly chopped; 1 tablespoon (15ml) fresh juice from 1 to 2 limes; Freshly ground black pepper; Hot sauce, such as Frank's Red Hot, to taste; Rice, for serving (I like using red or black rice)

Prep Time

Cook Time

Total Time

45m

This vegan peanut, sweet potato, and kale soup with coconut is a hearty and flavorful dish that is perfect for a chilly day. Packed with bold flavors like garlic, ginger, and coconut milk, it's a delicious and satisfying meal that the whole family will love. Serve with your favorite rice for a complete and filling dinner.