Sweet Potato Stew

Ingredients

• 1 tablespoon non-dairy butter or olive oil
• 1 yellow or white onion (diced)
• 3/4 cup chopped carrots
• 3 cups chopped and peeled sweet potatoes
• 4 large garlic cloves (minced)
• 1/4 teaspoon ground sage
• 1/4 teaspoon nutmeg
• 4 cups vegetable broth
• 2 cups chopped tuscan kale
• 1/3 cup coconut milk
• 1 Tablespoon fresh lime juice

Instructions

1. 1

   Heat the oil or butter in a large saucepan over medium heat.

2. 2

   Add the onion and cook until just tender, about 5 minutes.

3. 3

   Stir in the carrots, sweet potatoes, garlic, sage and nutmeg along with a generous pinch of salt and pepper and cook for 10-15 minutes until vegetables have broken down and softened slightly.

4. 4

   Add in the vegetable broth and bring to a simmer, then reduce heat to medium low and cook until vegetables have completely softened, another 10 minutes. Remove 1 cup vegetables with broth and puree in a blender (or use an immersion blender) then add back to the pan.

5. 5

   Just before serving, stir in kale until just wilted then remove from heat and stir in coconut milk and lime juice. Season to taste with salt/fresh black pepper and serve.