Vegan Peanut, Sweet Potato, and Kale Soup With Coconut Recipe

Name: Vegan Peanut, Sweet Potato, and Kale Soup With Coconut Recipe
Ingredients: 6 medium cloves garlic; 1 1/2-inch knob of ginger, peeled and roughly chopped; 1 small bunch cilantro (about 1 1/2 ounces; 45g), thick stems reserved separately from leaves and tender small stems; 1 Serrano or jalapeño chili, stemmed and halved, divided; Kosher salt; 2 (14-ounce; 400ml) cans full-fat coconut milk (see note); 2 tablespoons vegetable oil, divided (90ml); 6 scallions, whites and pale green parts only, thinly sliced, divided; 1 teaspoon ground turmeric; 1 quart water or homemade vegetable stock (see note); 8 ounces sweet potatoes, peeled and cut into 1/2-inch dice (about 2 small sweet potatoes; 225g); 8 ounces roasted shelled peanuts (about 2 cups; 225g); 2 teaspoons sugar; 1 (5-ounce; 140g) bunch lacinato kale, thick stems discarded, leaves very roughly chopped; 1 tablespoon (15ml) fresh juice from 1 to 2 limes; Freshly ground black pepper; Hot sauce, such as Frank's Red Hot, to taste; Rice, for serving (I like using red or black rice)

"The version of West African groundnut soup I ate in my youth was a thick, peanut-packed broth made with chicken, spices, and tomatoes, but recipes for maafe (as it's called in Mali) vary hugely. I'm taking that as free license to stray as far from tradition as I'd like, so this recipe takes a quick trip to Thailand for added flavor. Want to come along with me?..."

INGREDIENTS

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6 medium cloves garlic

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1 1/2-inch knob of ginger, peeled and roughly chopped

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1 small bunch cilantro (about 1 1/2 ounces; 45g), thick stems reserved separately from leaves and tender small stems

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1 Serrano or jalapeño chili, stemmed and halved, divided

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Kosher salt

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2 (14-ounce; 400ml) cans full-fat coconut milk (see note)

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2 tablespoons vegetable oil, divided (90ml)

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6 scallions, whites and pale green parts only, thinly sliced, divided

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1 teaspoon ground turmeric

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1 quart water or homemade vegetable stock (see note)

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8 ounces sweet potatoes, peeled and cut into 1/2-inch dice (about 2 small sweet potatoes; 225g)

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8 ounces roasted shelled peanuts (about 2 cups; 225g)

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2 teaspoons sugar

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1 (5-ounce; 140g) bunch lacinato kale, thick stems discarded, leaves very roughly chopped

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1 tablespoon (15ml) fresh juice from 1 to 2 limes

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Freshly ground black pepper

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Hot sauce, such as Frank's Red Hot, to taste

•

Rice, for serving (I like using red or black rice)

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