Spicy Sweet Potato Soup with Collard Greens

Spicy Sweet Potato Soup with Collard Greens

2 tbls extra virgin olive oil or ghee (clarified butter)
2 cups diced onion (about 2 medium)
2 tsp sea salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
1 small jalapeno pepper with seeds, minced (or without seeds for less spice)
1 tbls minced fresh ginger
1 tsp ground coriander
½ tsp turmeric
2 cups water (or vegetable or chicken broth)
1 14-oz can organic coconut milk
1 small bunch collard greens, tough stems removed, and cut into strips
Juice of 1 small lime
½ cup roughly chopped cilantro, for garnish

In a large saucepan over medium heat, warm the oil or ghee.  Add the onion and a pinch of salt, and sauté until softened, for 3 o r 4 minutes. Add the sweet potato, garlic, jalapeno, ginger, coriander and turmeric, and sauté for 2 minutes. Add the water or broth, coconut milk, and salt, raise the heat, and bring to a boil.  Reduce the heat and simmer, covered, for 15 minutes. Add the collard greens and simmer, until tender, about 10 minutes. Add more water if the soup is too thick.  Take off the heat and add the lime juice and cilantro.  This can be served by itself or over cooked brown rice.

Adapted from Fresh Food Fast by Peter Berley, 2004