Inspired by Anna Thomas, Love Soup

Ingredients:

• 1 large yellow onion, chopped
• 2-3 cloves garlic, minced or crushed
• 2 Tablespoons EVOO
• 2 pounds purple sweet potatoes (or regular), peeled and diced
• 2 bunches Lacinato kale, trimmed from stems and cut into thin strips (chiffonade)
• 4 green onions, sliced
• 1 cup chopped cilantro
• 4 cups vegetable broth
• 1 cup water
• 2 teaspoons cumin powder
• 1-2 Tablespoons fresh-squeezed lemon juice
• Salt and pepper to taste

Dash of cayenne (optional)

Instructions:

• In a large soup pot, heat the olive oil and saute the yellow onion and garlic until the onion is translucent.
• Add the broth and water followed by the potatoes, kale and salt. Bring to a boil and simmer 15 minutes.
• Add the green onions, most of the cilantro and freshly ground black pepper. Simmer soup for 10-15 minutes, adding more water to desired consistency.
• Stir in the cumin, lemon juice and cayenne (if using) and adjust seasonings.
• Puree the soup in a blender or food processor, or with an immersion blender.
• Ladle into bowls and top with a bit of cilantro.