A delicious way to warm up this winter! We hope you love our Carrot, Sweet Potato and Kale Soup recipe as much as we do!
Carrot, Sweet Potato and Kale Soup
Ingredients
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 sweet potato, diced
- 1 acorn squash, peeled and diced
- 1 pound carrots, diced
- 6 cups broth or water
- Driftless Organics Sunflower Oil (or olive oil)
- 1 tablespoon curry powder
- ½ cup coconut milk
- Leaves from one green kale top, chopped
- Salt & pepper
Instructions
- Saute onions and garlic in oil until browned. Add sweet potato, squash, and carrots and saute for a few minutes.
- Add broth, coconut milk, curry powder and salt and pepper (to taste). Cook until veggies are soft.
- Puree about ¾ of the mixture with an immersion blender or in a regular blender; return to pot, if using a regular blender.
- Add kale and cook for a minute or two longer.
- This soup is great as a leftover too! Try making a double batch and keeping in your fridge for up to five days. Enjoy!