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Kale and Carrot Soup

  • 2 - 3 cloves of fresh garlic (more if you like)
    special note: chop garlic ~10 minutes before you sauté in order to increase its anti-cancer activity
  • 1 small onion peeled and chopped
  • 1 - 2 Tbsp. olive oil
  • 1 inch of peeled fresh ginger, chopped or grated
  • 2 - 1 inch cinnamon sticks - leave whole
  • 2 bay leaves - leave whole
  • 1/2 pounds carrots chopped
  • 4 cups cleaned (washed) or torn kale
  • 1 large partially cooked sweet potato peeled and cubed - can cook in microwave for 8 - 10 minutes

Directions:

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  • Sauté first six ingredients until tender but not brown - approximately 5 minutes. 
  • Add carrots and 2 cups water.
  • Cook until carrots are tender, approximately 20 minutes. 
  • Season with salt and pepper.
  • Add kale, sweet potato and 2 cups water.
  • Cook until kale is wilted but still bright in color.  Sweet potatoes will break up slightly (or you can smash about half the sweet potato) and thicken  the broth.
  • Remove the whole cinnamon sticks and bay leaves before eating. 
  • Reseason with salt and pepper to your liking.  

Absolutely packed with phytochemicals.   Serve with a tossed salad made with lots of different greens and fresh whole grain bread, using more olive oil or hummus for a spread.  Enjoy!!