INGREDIENTS
600 mls
carrots
800 mls
sweet potatoes
4 cloves
garlic
1 medium
onion
1 tbsp
olive oil
2 tsp
salt
1 tsp
pepper
48 ozs
chicken broth
1/2 cup
water
2
star anise
1/2 tsp
cinnamon
1 tsp
chipotle powder
1/2 inch
ginger
1/8 tsp
allspice
2 cups
torn kale
1/2 cup
basil
1 clove
garlic
1/2 cup
olive oil
1
juice of lemon
1 pinch
salt
3 tbsp
parmigiano reggiano
1/3 cup
almonds
1/2 cup
greek yogurt
1 tbsp
water
1 serving
pepitas