Curried Sweet Potato Soup

• 2 tablespoons olive oil
• 1 large onion, chopped medium size
• 3-4 cloves garlic, minced (about 2 tablespoons)
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons mild curry powder
• 5 cups sweet potatoes, peeled and chopped
• 6 cups vegetable stock
• 2 1/2 cups cooked black eyed peas
• 1 large bunch kale, chopped medium
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup nutritional yeast (optional)
• 2 tablespoons lemon juice

1. In a large pot, saute onion in olive oil till soft and translucent, about 5-7 minutes.
2. Add garlic, salt, pepper, ginger, curry powder, cumin. Stir for 1 minute till aromatic.
3. Add sweet potatoes, stock and nutritional yeast. Bring to a boil; reduce heat and simmer until potatoes are tender.
4. Add kale and cook for a few minutes until kale begins to wilt. Add 1/2 cup of beans.
5. Using an immersion blender or food processor, puree the soup so that it's chunky with visible pieces of kale and sweet potatoes.
6. Add remainder of beans and cook till heated through. Add lemon juice and stir.
7. Serve.

olive oil, onion, garlic, ground ginger, ground cumin, curry powder, sweet potatoes, vegetable stock, cooked black eyed peas, kale, kosher salt, freshly ground black pepper, nutritional yeast, lemon juice

Taken from www.epicurious.com/recipes/member/views/curried-sweet-potato-soup-51815301 (may not work)