Spicy Sweet Potato Soup with Collard Greens

From Peter Berley’s Fresh Food Fast. This was posted on the PostPunk Kitchen forum.

INGREDIENTS
2 Tbsp. extra-virgin olive oil
2 cups diced onion
2 tsp. kosher salt, plus additional to taste
1 large sweet potato, peeled and cut into 1-inch chunks
3 garlic cloves, finely chopped
1 small jalapeno with seeds, minced
1 Tbsp. fresh ginger, minced
1 tsp. coriander seeds, toasted and ground, or 1 tsp. ground coriander
1/2 tsp. turmeric
1 can coconut milk (14 oz)
1 small bunch collard greens, tough stems removed and leaves cut in 1/2 along the rib, and then crosswise into 1/4 inch strips
1 lime, cut into wedges
1/2 cup roughly chopped cilantro for garnish

1. In a large saucepan over medium heat, warm the oil. Add onion and pinch of salt, and saute until softened, for 3 to 4 minutes.
2. Add sweet potato, garlic, jalapeno, ginger, coriander, turmeric and saute for 2 minutes. Add 2 cups water, the coconut milk, and 2 tsp. of salt, raise the heat, and bring to a boil. Reduce heat and simmer, covered for 15 minutes.
3. Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if soup is too thick.
4. Ladle the soup into 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.