Sweet Potato and Swiss Chard Soup with Curried Coconut Milk

Adapted from: Stitch and Boots, serves 6-8
Date made: 3/20/2012

1 medium onion, diced
1 1/2 lbs sweet potatoes, chopped in 1-in pieces*
1 large bunch of kale, stems separated from leaves, each cut into 1-in pieces*
1 quart of water
1 pint of coconut milk
2 Tbsp canola oil
1″ piece of fresh ginger, peeled and minced
2 garlic cloves, minced
1 tsp. whole cumin seeds, ground or crushed
1 tsp. whole coriander seeds, ground or crushed
1/2 tsp. ground turmeric
1/2 tsp. ground cayenne pepper
Salt, to taste
Cooked white rice, optional

In a soup pot on medium heat, saute the onions in the olive oil until they sweat, about 5-10 minutes.  Add Swiss chard stems, garlic, and ginger.
Cook for a couple of minutes with the onions, stirring frequently, then add the water to the pot and turn the heat up until it comes to a boil.
Lower heat to medium-low, add the sweet potatoes, coriander, cumin, pepper, and turmeric, and cover the pot.
Simmer until sweet potatoes are tender, about 15-20 minutes.  Then add Swiss chard leaves, stir well and cover.
Cook until the kale is well-cooked, about five minutes.  Serve with white rice.

Probably would flip-flop the quantities of water vs. coconut milk next time, but otherwise a pretty tasty and filling dish.