Spicy Kale Soup with Roasted Pepper and Tomato

INGREDIENTS

large bunches Curly kale

1 1/2 cups

Idaho russet potatoes

1 cup

Red onion

1/2 cup

Sun-dried tomatoes

6 cups

Vegetable stock

1/4 tsp

Cayenne pepper

2 tsp

Granulated sugar

1 tsp

Paprika, smoked

1 cup

Red pepper, roasted

Sea salt and freshly ground black pepper

Olive oil

Olive oil, extra virgin

1 tbsp

Red wine vinegar

1/2 cup

Sherry, dry

Medium-sized roughly chopped garlic cloves (roots and stems removed)