Curried Sweet Potato and Chicken Soup

Makes 2 hearty servings

  • 1/2 Tbs olive oil
  • 1 medium sweet potato, peeled and cut into 1-inch chunks (about 8 oz. in weight)
  • 1/4 cup chopped white onion
  • 1/2 medium red pepper, seeded and chopped
  • 1/2 bunch kale, stems removed and leaved coarsely chopped
  • 2 garlic cloves, peeled, smashed and minced
  • 1/2 Tbs ground cumin
  • salt and black pepper to taste
  • 3/4 cup cooked and diced chicken breast
  1. Warm the oil in a large saucepan.
  2. Add the vegetables and saute about 5 minutes till the kale starts to go limp.
  3. Add the cumin and stir to coat the vegetables.
  4. Cover the vegetables with water to about 1/2-inch depth. (This was 1-1/2 cups of water for me.)
  5. Cover the saucepan, bring to a boil, then turn down to simmer and let cook for 30 minutes.
  6. Remove from heat.
  7. Puree with immersion blender or food processor. (Leave a bit chunky.)
  8. Add chicken to mixture and heat through. Season with salt and pepper.
  9. Divide between 2 bowls and garnish with a dollop of yogurt before serving.