Vegan Smoky Sweet Potato Soup

2 tablespoons olive oil

1 medium yellow or red onion, chopped

3 cloves garlic, minced

2 carrots, cut into half moons

1 medium or large sweet potato, cut into 1/2 inch cubes

2 tablespoons smoked paprika

1/4 teaspoon chipotle powder (if you like it to have a kick)

1/2 teaspoon ground cumin

1/2 teaspoon salt or to taste

1/2 teaspoon ground black pepper

2 cans unsweetened coconut milk (no gums or thickeners) use solid white and liquid parts

1 bunch kale or collards, destemmed and chopped

1 can white beans, drained

1/4 cup Italian parsley, minced

Heat olive oil in a large pot. Once shimmering, add onions. Cook, stirring frequently, until they’ve softened and begun to caramelize, about 12 minutes. Add garlic and stir for 1 minute. Add carrots and sweet potatoes and cook for 5 minutes, stirring frequently.

Turn down heat. Add smoked paprika, chipotle powder (if using), cumin, salt and pepper. Stir to coat everything in the spices. Then add coconut milk, stirring until any solid parts melt. Bring to a boil (okay to increase heat), then reduce heat, cover, and simmer until the potatoes and carrots are cooked through, about 25 minutes. Add kale and beans and cook for 5 minutes more. Remove from heat and stir in parsley. Serve hot! Makes great leftover too!

GF V veg DF

Yield: 6 servings