Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 Large Yellow Onion, diced
  • 3 Cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1.5 lb sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/4 tsp Red Pepper Flakes
  • 6 cups Low-Sodium Vegetable Broth
  • 1 tsp Sea Salt
  • 4 cups Lacinato Kale, stems removed and leaves chopped into ribbons
  • 1 tbsp Fresh Lemon Juice
  • Black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until translucent and starting to turn golden brown at the edges.
  2. Add the cubed sweet potatoes. Stir in the minced garlic, grated ginger, smoked paprika, cumin, and red pepper flakes. Stir constantly for 60 seconds to bloom the spices and awaken their aromatic oils.
  3. Pour in the vegetable broth and sea salt. Increase heat to high and bring the liquid to a boil, then immediately reduce to a steady simmer. Cover partially and cook for 15 to 18 minutes, or until the sweet potatoes are fork-tender.
  4. Stir in the kale ribbons and cook for 3 to 5 minutes until wilted. Remove from heat, stir in the fresh lemon juice, and season with black pepper before serving.