Sweet Potato and Kale Soup

Thanksgiving is tomorrow.  Gracious, this year has flown by.  Anyway, tomorrow kicks off the official start of the holiday season, at least in my book, and that means tons of food.  I love to eat, but I also want to use a bit of restraint periodically during the monthlong binge-eating fest.

 

If you're taking it easy before the big day, try this soup by Joy the Baker.  It's delightfully light, slightly spicy, and chock full of healthy stuff.  Kale is a great source of vitamins K and C, calcium, and antioxidants; sweet potatoes have lots of antioxidants, fiber and complex carbs.  There's a splash of coconut milk, which I thought about leaving out but am so glad I added.  It adds a lovely creaminess without the heft of cream or animal milk.

It does make quite a lot of soup, so I'm planning on freezing a small portion of it for December.  Just reheat and serve over brown rice!