Vegan Peanut, Sweet Potato, and Kale Soup With Coconut Recip | Fronk Recipes

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)