• 2 tbsp olive oil
  • 4 cups peeled chopped sweet potatoes
  • 1 cup chopped sweet white onion
  • 1 tsp minced garlic
  • 2 tsp minced ginger
  • 4 cups unsalted chicken stock
  • 1 tsp ground turmeric
  • Cracked black pepper, to taste
  • 1 cup unsweetened full-fat coconut milk
  • 2 tbsp apple cider vinegar
  • 2 cups shredded kale
  • ½ cup chopped cilantro for serving
  1. Heat olive oil over medium heat in a large pot or Dutch oven. Add sweet potatoes and onion. Cover and cook for 10 minutes, stirring occasionally.
  2. Remove lid and stir in garlic and ginger. Sauté one minute. Add chicken stock, turmeric, and black pepper. Bring to a boil and reduce heat to medium-low. Simmer 10-12 minutes longer, until sweet potatoes are tender.
  3. Stir in coconut milk and apple cider vinegar. Turn heat off and add kale to wilt for two minutes longer. Ladle into bowls and serve hot topped with cilantro.