Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into 1” chunks (about 5–6 cups chopped)
- 1 large yellow onion, diced
- 1 can coconut milk (full fat or low, both are cool)
- 2 cups veggie broth
- 1 tablespoon chopped fresh rosemary, stems removed
- 1 bunch curly kale, torn into bite size pieces
- 4 cloves garlic, minced
- Zest and juice of 1/2 an orange
- Olive oil and fine grain sea salt, to cook
Instructions
- Warm a large pot over medium-high heat. Add a drizzle of olive oil, sweet potatoes, onion, and a generous pinch of salt.
- Cook until brown, then add coconut milk, veggie broth, and rosemary. Simmer for 20 minutes, then mash up a bit with a wooden spoon or potato masher to get a chowder like texture.
- Add kale, garlic, and orange juice and zest, and cook until kale is wilted, about 3-4 minutes. Makes 2 big or 4 small servings!