Spicy Kale Sweet Potato Coconut Soup

I went to the Rooting DC event where Tambra Stevenson prepared a Kale Sweet Potato Soup at a workshop on Food for the Brain.

Here's a variation of the recipe she prepared. So easy to make and delicious!

Ingredients

1. one bunch of kale

2. two sweet potatoes

3. two carrots

4. three cloves of garlic

5. lil bit of sliced ginger

6. crushed red pepper

7. pinch of turmeric

8. pinch of salt

9. can of coconut milk (13.5 fluid oz)

10. lil bit of olive oil

11. three cups of water

12. red or yellow sweet peppers (optional)

Heat the olive oil. Add the garlic and ginger and cook for a few minutes. Cut the sweet potatoes and carrots into pieces and add them. Add the can of coconut milk. Add three cups of water. Slice up the kale and add that after the potatoes and carrots have some time to cook. Add the turmeric, crushed red pepper (the amount varies depending on how hot & spicy you like it) and salt. Let it all cook at a medium temperature till the sweet potatoes and carrots are cooked. I didn't have any red or yellow sweet peppers, but if you have them feel free to add them when you add the kale. Enjoy!