Dairy-free sweet potato and collard green soup with bell pepper, mango, basil salad

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I’m always looking for ways to cut out unnecessary carbs and dairy without sacrificing flavor and texture. Not that I don’t enjoy a large bowl of mac and cheese on a regular basis! But during my knife class [see Cooking Confusion: Knife Skills] the other day our chopped goods were used to make a salad and soup, which were amazing. I paid close attention (I think) and tried to imitate them myself. Enjoy this healthy meal!

Dairy-free Sweet Potato and Collard Green Soup
As seen during Salud! Cooking class at Whole Foods
Extra Virgin Olive Oil
1 yellow or sweet onion
4 carrots
2-3 large cloves of garlic
1-2 tablespoons of fresh ginger
1 tbsp yellow curry powder
1.5 tsp cayenne (more or less to taste)
3 small to medium sweet potatoes
1.2 cups of water
2 cans of light coconut milk
2 handfuls of collard greens

In a large pot, heat up some olive oil and add the chopped up onion and carrots.  After about a minute, add in the minced ginger and garlic.  Allow those flavors to come together, then add curry powder, cayenne, and sweet potatoes.  Once the ingredients have been mixed together and the spices are distributed, add in the water.  Note that if the ingredients begin to stick to the pan, add a little of the water early on…  but just a little cause you want that browning from the pan.  After the water is heated and is bubbling, pour in the coconut milk and let all ingredients simmer for about 20 minutes.  Test the potatoes to ensure they are cooked thoroughly, then add the collard greens for about 5 minutes and serve.  I smashed a few of the sweet potatoes to give the soup a little thickness and texture, but that is definitely optional!

Bell Pepper, Mango, and Basil Salad
As seen during Salud! Cooking class at Whole Foods
3 bell peppers (red, yellow, or orange)
2 mangoes
1/2 cup basil (more or less to taste)
2 limes

Julienne bell peppers and put into salad bowl. Dice mangos into chunks (I liked them around 1/2 inch), and chiffonade basil and mix with bell peppers. Squeeze both limes over mixture and toss together. It will look like way too much lime, but let it sit for at least 30 minutes and the juice from the mangos and the lime combine to make a sweet tangy dressing.

This dish can easily be made in advance and left the fridge.

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