Contributed by Angela Cleveland (Adapted from “Diana’s Recipes” at www.dianadyermsrd.com)

Ingredients

2 - 3 cloves of Garlic (more if you like)
1 small Onion (peeled and chopped)
1 - 2 Tbs Olive oil
1 inch cube of Ginger (chopped or grated)
2 - 1 inch Cinnamon sticks
2 Bay leaves
½ lb Carrots (chopped)
4 C Kale (torn)
1 large Sweet Potato (partially cooked, peeled and cubed)

Instructions

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 of 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 if needed.

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