Stove Top Sweet Potato & Kale Stew
With smokey cumin, garlic, clove, and a slightly sweet honey peanut broth, this healthy soup is irresistible!
  • 2 TBS olive oil
  • 4 TBS minced garlic
  • 1 tsp ginger
  • 1 tsp clove
  • ½ tsp salt
  • ½ tsp cayenne pepper (see note)
  • 1 tsp cumin
  • 2 carrots, diced
  • 2 medium sweet potatoes
  • 5 cups vegetable broth
  • ¼ cup natural peanut butter
  • 2 TBS honey
  • 6 cups of kale (chopped)
  1. Cut sweet potatoes into ½ inch cubes (see note), dice carrots and chop kale, removing large stems. Set aside.
  2. Heat olive oil on medium heat in large pot.
  3. Add garlic and ginger and cook 1 minute, stirring constantly.
  4. Add clove, salt, cayenne and cumin. Continue cooking, stirring frequently, until spices are fragrant- about 1 to 2 minutes.
  5. Add remaining ingredients to the pot and bring to a boil.
  6. Reduce to a simmer over low heat.
  7. Cook until sweet potatoes and carrots are tender- approximately 15 to 20 minutes.
  8. Serve over brown rice or enjoy as is!
*The smaller you dice the potatoes and carrots, the quicker the cooking time. There's no need to peel the sweet potatoes, just scrub them down to save on prep time.
*Use cayenne to taste. We love to add 1 tsp, but it can be omitted completely for those who don't like any heat.
Recipe by My Pennywise Life at