Kale and Carrot Soup

• 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 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 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. 
• Reseason with salt and pepper to your liking.