Sweet potato goodness

As someone who has never been a huge fan of sweet potatoes - or most orange vegetables - I am so happy that I've found a way to enjoy them. After learning from Carla that sweet potatoes and kale are high in calcium, I decided to try making a meal with them tonight, on the fly. And with such success!

Sweet Potato Kale Soup

either 6 cups of broth or 6 cups of water plus 2 broth cubes
1 very large, or 2 medium sweet potatoes, chopped into 1 inch pieces, with skins
4 sundried tomato halves (not the packed in oil kind)
1 cup of chickpeas
3 cloves of garlic, coarsely chopped
1 teaspoon of ground cumin
1/2 teaspoon of ground coriander
a couple of pinches of dried curry leaves
a huge, overflowing handful of fresh kale
1/3 cup of frozen edamame
1/3 cup of fresh cilantro

In a large soup pot, bring broth and sweet potatoes to a boil. With kitchen scissors snip dried tomatoes into small pieces and put them into the pot. Add chickpeas, garlic, cumin, coriander and curry leaves and reduce heat. Cook until sweet potatoes are soft. You can mash slightly with a spatula or potato masher to break up the chunks, or even use a blender if you like a smoother texture. With scissors, snip the kale leaves into the pot and add edamame. Heat until edamame is warmed through then add cilantro and serve once the herb is wilted. Garnish with sesame seeds and fresh ground pepper.

Made 1 large soup bowl, plus 2 large Ziploc soup bowls to take for lunch.

possible additions:
cubed potato, corn kernels, carrot, parsley