Recipe: Roasted Sweet Potato Bisque with Kale Salsa - Western Living Magazine

Ingredients

• 3 large sweet potatoes (about 2½ lb total)
• ½ medium shallot finely diced
• 1 lemon, zested and juiced
• 1 small bunch kale, stems removed (about 2 packed cups total of leaves)
• 3 to 4 large radishes
• 2 medium apples, divided (Pink Lady or Honeycrisp are both great options)
• Kosher salt, to taste
• 1 tbsp grapeseed oil or coconut oil
• 1 medium white onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• ¼ tsp ground cumin
• 1 tsp apple cider vinegar
• 3½ cups homemade or low-sodium vegetable broth
• 1 cup full fat coconut milk or whipping cream, plus extra for garnish
• ¼ tsp fennel seed
• 2 green bird’s eye chilies, sliced down the middle but not fully in half
• Cilantro leaves and tender stems, for garnish