It’s raining, it’s pouring and I was snoring until 10 a.m. on Sunday. The biggest storm of 2017 (I hope) is hitting San Francisco, which made it optimal soup weather but not optimal leave the house weather. But when a soup craving calls, I have to pick up the phone. This soup is creamy, but has no cream, is spicy, but doesn’t burn your taste buds off and is hearty, but won’t make you feel sluggish. Plus, it only takes an hour tops to prep and cook.
Roasted Sweet Potato Soup with Kale and Chorizo
1 1.5 lb. sweet potato, cubed
1 tsp. ground cumin
3 cloves of garlic
1 chipotle pepper in adobo
3 cups vegetable broth
1 link of organic chorizo, sliced
3 cups of chopped kale
1 tsp. cracked black pepper
1/2 tsp. kosher salt
2 tbsp. olive oil
1. Preheat your oven to 450°. Get your sweet potatoes ready for roasting by coating them with olive oil, cumin, cracked black pepper and salt. Add in your garlic cloves and adobo-soaked chipotle. Pop into the oven for 25 minutes or until soft and slightly golden.
2. In a separate pot, bring water to a boil and blanch your chopped kale for 30 seconds to tenderize them.
3. Once your sweet potatoes have roasted, use a blender or immersion blender to puree the potato, garlic and chipotle pepper in batches. Gradually add in vegetable broth as you blend.
4. In a heavy bottomed pot, brown your chorizo, then add in your newly pureed sweet potato broth and add in your blanched kale. Simmer for 15 minutes, then enjoy!