• 4 ounces pancetta, diced (optional for vegan)
  • 1 tablespoon EVOO
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground sage
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup chopped carrots
  • 3 cups chopped sweet potato, about 1 inch in size
  • 2 cups reduced-sodium chicken stock
  • ⅓ cup coconut cream
  • 2 cups chopped tuscan kale
  • 3 tablespoons roasted salted pepitas, for topping


  • Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes.
  • Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
  • Keep the pot on medium low heat and add the olive oil.
  • Stir in the onion, garlic, salt, pepper and sage.
  • Stir in the fresh nutmeg.
  • Cook, stirring occasionally, until the onions softened, about 5 minutes.
  • Stir in the carrots and sweet potato, tossing everything to combine.
  • Pour in the chicken stock and bring the mixture to a boil.
  • Reduce it to a simmer and cook for 10 minutes.
  • Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften.
  • Stir in the coconut milk.
  • Taste the soup and season with additional salt or pepper if needed, but remember you will add the salty pancetta back on top too!
  • A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
  • Serve with the pancetta and pepitas for topping.



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