Vegan Peanut, Sweet Potato, and Kale Soup with Coconut

seriouseats.com

jactance

6 medium cloves garlic

1 ½-inch knob of ginger, peeled and roughly chopped

1 small bunch cilantro (about 1 ½ ounces; 45g), thick stems reserved separately from leaves and tender small stems

1 Serrano or jalapeño chili, stemmed and halved, divided

Kosher salt

2 (14-ounce; 400ml) cans full-fat coconut milk (see note above)

2 tablespoons vegetable oil, divided (90ml)

6 scallions, whites and pale green parts only, thinly sliced, divided

1 teaspoon ground turmeric

1 quart water or homemade vegetable stock (see note above)

8 ounces sweet potatoes, peeled and cut into ½-inch dice (about 2 small sweet potatoes; 225g)

8 ounces roasted shelled peanuts (about 2 cups; 225g)

2 teaspoons sugar

1 (5-ounce; 140g) bunch lacinato kale, thick stems discarded, leaves very roughly chopped

1 tablespoon (15ml) fresh juice from 1 to 2 limes

Freshly ground black pepper

Hot sauce, such as Frank's Red Hot, to taste

Rice, for serving (I like using red or black rice)

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