4 - 5 cups chicken or veggie broth

½ tsp. powdered turmeric

one large sweet potato, peeled and cut into cubes

a few fennel seeds

salt

3 cloves garlic, minced

one bunch kale, chopped

one radish, turnip, or carrot, sliced

2 Tbsp. crème fraiche (sour cream or vegan alternative, etc.)

1 tsp. fresh ginger, finely diced

Pour broth into a pot. Add sweet potato, garlic, radishe/turnip/carrot, ginger, turmeric, fennel seeds, and salt. Gently boil the soup until the sweet potato is fork-tender. Add kale. When kale is tender, blend soup (in batches), to desired texture. The cook who submitted this recipe says it’s nice when it’s a bit chunky, with bits of veggies to chew! Ladle into bowls and swirl in crème fraiche (or alternate).

Makes two hefty portions or three moderate ones.

adapted from a recipe submitted by member Anna Maria Stone