White bean and sweet potato soup with kale and spices

The boyfriend is sick, and it’s finally fall, so I figured it was a soup night. Here’s what went in the pot:

  • 1 big yellow onion, minced
  • 1 fat green jalapeno, minced
  • 1 medium sweet potato, peeled and cut into ½" pieces
  • ½ red bell pepper, diced (leftover from yesterday’s stir-fried noodle dinner)
  • Heaping spoonful of ground coriander and cumin, half a teaspoon of paprika, and a pinch of allspice
  • 4 cups of water – let everything cook until the sweet potato is tender
  • 3 ladles of cooked white beans (I don’t remember the variety, it’s somewhere between pinto and cannellini)
  • Half a bunch of lacinato kale, roughly chopped
  • Nub of fresh ginger and three cloves garlic, microplaned right into the pot at the end (this is one of my favorite things to do; it often helps the garlic really pop vs. cooking it from the beginning with the onion)
  • Splash of tamari and pinches of salt, to taste

To garnish:

  • Several sprigs of cilantro, rough chopped
  • 1 stripey heirloom tomato, diced
  • Juice of half a lime

I’m pretty pleased. It’s warm, a bit spicy (though not that much), colorful, comforting.

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