Ingredients:
- 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
Instructions
- 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.