Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive or coconut oil
  • 1 large sweet onion (diced)
  • 1 medium parsnip (peeled and diced)
  • 2 large cloves garlic (minced)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons tomato paste
  • 2 medium sweet potatoes (peeled and diced)
  • 2 medium purple potatoes (or sub regular Yukon gold, peeled and diced)
  • 2 bunches baby carrots (or sub 2 medium diced carrots, peeled)
  • 1 quart vegetable stock
  • 2 cups roughly chopped kale leaves
  • 2 tablespoons lemon juice
  • ¼ cup cilantro leaves (roughly chopped)
  • Pepitas or toasted slivered almonds (optional, for serving)

Instruction

  • In a large stock pot or Dutch oven, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the parsnip and cook until beginning to turn golden brown, 3 more minutes. Stir in the garlic, ground cumin, ginger, cinnamon, salt, cayenne, and tomato paste. Cook until very fragrant, 2 minutes. Fold in the sweet potatoes, purple potatoes, and carrots. Cover with vegetable stock and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender, about 20 minutes.
  • Stir in the kale and lemon juice. Simmer for another 2 minutes, until the leaves are vibrant and slightly wilted. Garnish with the cilantro and nuts, if using, and serve over quinoa or couscous.