Sweet Potato, Kale Curry Soup

It’s always hard to come back to post something after such a long silence… As I’m writing I feel that weirdness of someone who doesn’t recognize their voice. How did I use to write? What did my readers enjoy reading?

Well, one thing is for sure, I know you visit Please Consider for the recipes, and that’s why I decided to come back with a bowl of delicious heart-warming curry soup, perfect for this late Winter and amazing to boost your immunity, always something good when we’re living unsure times like this one with the virus spreading fast.

For those of you who don’t know me, I usually crave specific ingredients, recipes or tastes. It’s common for me to crave broccoli, or rocket, or specifically panzanella, icecream or tomato soup, for example.
A few months ago – yes, that’s when I created this recipe, approx 2 months ago! but still in season, so Yey! – I was craving orange foods and sweetness. After eating my weight in oranges and tangerines, I decided to make something warmer to comfort me during those cold gloomy Winter days.

I love the mix of sweet potato, pumpkin and carrots, and I think they go perfectly with coconut milk and spices in a tangy curry sauce – or soup, cause who doesn’t love a lot of sauce? You love sauce = just make it into a soup 🙂
The addition of kale gives the perfect texture to this recipe, and the sprouts provide some freshness, alongside with their amazing health benefits and digestive enzymes.

Let’s get cooking?


delicious aromatic spices to toast for a curry sauce


Sweet Potato Kale Curry Soup
4 people


2 tbsp olive oil
1 tbsp fresh grated turmeric (can replace for dried)
1 tbsp cumin powder
1 tbsp ginger powder
1 tbsp coriander seeds
1 pinch clove powder
200 gr / 2 medium carrots, chopped in cubes
300 gr / 1 sweet potato (I chose the orange variety), chopped in cubes
300 gr / 1 small butternut squash, chopped in cubes
400 ml coconut milk
100-200 ml water
1 tsp sea salt
1 bunch of tuscan kale, chopped
2 tbsp alfafa sprouts, or others you enjoy
Freshly ground black pepper, to taste


1. Heat up a shallow pot on medium heat, when it’s hot, add the olive oil and spices to fry gently and release the aromas.
2. Meanwhile, chop up your veggies and add them to the pot. Stir ocasionally and allow the chopped ingredients to gain some colour, about 10 minutes.
3. Pour in the coconut milk, and a little bit of water, to your taste, just to barely cover the vegetables and allow them to cook easily. Season with salt and pepper, cover with a lid and let it simmer for 15-20 minutes or when you can pierce the carrots with a knife.
4. Lastly, add the kale, stir it in and leave to cook for about 2 minutes, just to wilt it down.
5. Serve immediatly, still hot, and garnish with some fresh sprouts.


with love,

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