Spicy Kale Soup with Roasted Pepper is a vegan festival of flavors! It bursts with fresh, bright and deep flavors that will have you spooning bowl after bowl.
Add the potato, ¼ cup of the sun-dried tomatoes, roasted red pepper, paprika, cayenne, and the kale. Cook this mixture until the kale has wilted. All of the ingredients should be starting to brown and to sticking to the bottom of the pan -- it will take about 10 minutes. Then deglaze the pan with the sherry. Use a straight edged, wooden spatula to scrape any bits of food off the bottom of the pan and back into the mixture.
Pour the soup into a blender and blend on high until it's completely smooth. This particular soup is much better blended this way than with an immersion blender, because kale is fibrous. (Please note that when you blend hot liquids in the blender, you have to hold down the lid firmly. If you don't, the hot liquid, vibration and steam might force the lid off. It's good to use a folded towel to protect your hands from the possibility of hot liquid seeping out of the lid during blending. If this makes you at all nervous, let the soup cool to room temperature, and then blend.)
Once the is soup blended, return it to the stock pot. Add the vinegar and sugar and season very generously to taste with salt and pepper. (Here's How to Season to Taste.)
Drizzle a bit of extra virgin olive oil over each served bowl of soup and top each one with a few of the remaining sun-dried tomatoes.