Sweet Potato and Kale Soup

This soup is really, really tasty! Made mostly as written, except I used the whole can of unsweetened coconut milk. Did not add extra salt. I also added tofu to pump up the protein. Yummy!

I had a curry “blend” spice that I used for all the spices.

It was delicious, I will be making this soup again.

Made it according to the recipe. Used "Better than Bouillon" vegetable stock. Turned out delicious.

First time, followed the recipe as written and it was pretty good. Second time, added more salt than the first time, about 1.5 tsp, and used coconut drink from a carton instead of canned coconut milk. Also, added a little more curry powder and it was fabulous. Both times, used low sodium vegetable broth.

Suprisingly flavorful for such a simple soup! I left out the beans and it was still filling. I can see adding shrimp and/or rice noodles.

Incredibly delicious. I did use a stick blender to break it up a little bit, but retained plenty of texture.

This soup is very tasty; even my husband liked it. I had a bowl for lunch the next day and enjoyed it very much. I used lacinato (dino) kale rather than the curly kind, and it stayed nice and green. Because the only vegetable broth I had was not low-salt, I didn't add any salt to the soup. The most time-consuming part of the recipe is dicing the sweet potato. I often find that the prep for a recipe takes me longer than expected, but this was worth the effort.

This soup is soooo yummy. Easy to make and fast. The only change I made was increasing the curry for a little more punch. Family loves this healthy soup.

Wonderful and so full of flavor. I added soft tofu as a protein. Making a double batch today for my family. offering shrimp and or turkey meatballs on the side so family can add their own protein. Tough to serve soup in the summers, but this one is light enough to do just that, while each flavor still manages to shine through.