Kale and Carrot Soup

    Ingredients:

2 - 3 cloves of fresh garlic (more if you like)  special note: chop garlic ~10 minutes before you sauté in order to increase its anti-cancer activity 1 small onion peeled and chopped 1 - 2 Tbsp. olive oil 1 inch of peeled fresh ginger, chopped or grated 2 - 1 inch cinnamon sticks - leave whole 2 bay leaves - leave whole 1/2 pounds carrots chopped 4 cups water or vegetable broth (divided) 4 cups cleaned (washed) or torn kale 1 large partially cooked sweet potato peeled and cubed - can cook in microwave for 8 - 10 minutes Directions: Sauté first six ingredients until tender but not brown - approximately 5 minutes.  Add carrots and 2 cups water. Cook over medium heat until carrots are tender, approximately 20 minutes.  Season with salt and pepper. Add kale, sweet potato and 2 cups water. Cook until kale is wilted but still bright in color.  Sweet potatoes will break up slightly (or you can smash about half the sweet potato) and thicken the broth. Remove the whole cinnamon sticks and bay leaves before eating.  Re-season with salt and pepper to your liking.   Absolutely packed with phytochemicals and best of all - delicious!   Serve with a tossed salad made with lots of different greens and fresh whole grain bread, using more olive oil or hummus for a spread.  Enjoy!! This was sooo good.  Even my 16 year old son ate this! He is now 29 years old and still loves this soup. :) Where kale is more than decoration on my plate! Diana Dyer, MS, RD