In a soup pot, saute one chopped large onion and three minced garlic cloves 3T oil.
When onion is translucent, add 2T minced ginger, 1/2 T thyme, 1/8 tsp cayenne, 1/4 tsp nutmeg, 1/2 tsp allspice and 1/2 tsp cinnamon. Stir till onion is coated with spices.
6 cups shredded kale (no stems)
2 cups diced sweet potato
2 cups diced butternut squash
(or all sweet potato or all squash if that's what's available)
Stir to coat with spices.
1 28oz can tomatoes, torn into small pieces
4 cups vegetable broth
4 oz coconut milk
2 cups cooked cannellini beans (or other white bean)
1T agave syrup
salt and pepper to taste
Stir well and simmer until squash and potatoes are tender.
Top each bowl with a squeeze of fresh lime juice