Categories: dinner, soup, vegan

Ingredients

• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon yellow mustard seeds
• 2 whole cloves
• Pinch of red pepper flakes
• 2 tablespoons olive oil
• 1 onions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• About 1 pound sweet potatoes, cut into bite-sized pieces
• 1 bunch kale, woody stems removed, leaves chopped
• 2 carrots, diced
• 1 (15-ounce) can fire-roasted diced tomatoes
• 4 cups vegetable broth or water
• 1 cup raisins
• 2/3 cup smooth almond butter
• Salt and freshly ground black pepper to taste
• 1/4 cup minced fresh cilantro

Directions

1. In a spice grinder, combine cumin, coriander, mustard, cloves, and red pepper flakes. Grind into a coarse powder.

2. In a large pot over medium heat, heat oil. Add onions and cook, stirring often, until onions are caramelized.

3. Stir in garlic and ginger and cook for 1 minute or until fragrant (do not burn).

4. Add sweet potatoes, kale, and carrots and cook, stirring often, for 2 to 3 minutes.

5. Add tomatoes and cook, stirring often, for 2 to 3 minutes.

6. Stir in broth or water and raisins, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.

7. Stir in almond butter and continue to simmer for 10 minutes or until sweet potatoes are tender.

8. Season with salt and pepper. Serve hot, garnished with cilantro.

Email to a friend | Print this recipe | Back