by Sarah Steimer
- 2 teaspoons olive oil
- 1/4 sweet onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 medium sweet potatoes, cut into 1/2-inch cubes (about 4-plus cups)
- 3 cups water
- salt and pepper, to taste
- 2 teaspoons red pepper flakes
- juice from 1/2 lemon
- 1/2 bunch kale, stems removed and roughly chopped into smaller bits
Heat a Dutch oven or medium-large pot over medium heat. Add the olive oil and, once hot, add the onion and garlic. Cook for about 1-2 minutes, or until the onions begin to soften. Add the cumin and cook until fragrant, about 1 minute.
Add the diced sweet potato to the pot and toss. Pour in the water (can add more than 3 cups if it does not cover the potatoes or if you’d prefer a thinner soup) and use a wooden spoon to loosen any food stuck to the bottom of the pot. Season with salt, pepper and the red pepper flakes. Bring to a boil, then lower to a simmer. Cover and cook until the potatoes are softened and can be easily mashed with a fork, about 20 minutes.
Transfer the mixture a little at a time to a blender and puree until smooth. Return to the pot and stir in the lemon juice and kale. Heat on low until the kale has wilted. Taste and adjust with more salt, red pepper flakes or lemon juice, if necessary.
Makes about 4 servings.