Kale and Sweet Potato Soup

2-3      tablespoons coconut oil
1         onion thinly sliced
2         cloves of garlic finely chopped
4         cups organic chicken or vegetable broth 
Sea salt and pepper to taste
1/2      teaspoon turmeric powder
1/2      cup dry baby lima beans
1         cup  sweet potato cut into small cubes 
1         jalapeno pepper seeded and cut into 8 pieces
1         stick cinnamon (preferably Sri Lankan)
4        cups of kale, central vein removed and cut into small pieces
1-2     tablespoon(s) fresh lemon juice (optional)

• Saute the onion in coconut oil for 3-4 minutes in a small to medium pot. Add garlic and stir for another 1-2 minutes.

• Toss in lima beans, and stir.  Then pour in the broth and season to taste with salt and pepper.  Add jalapeno pepper and cinnamon stick, cover and let the beans cook for 20 minutes.

• Add sweet potato and turmeric and simmer for another 20 minutes or until the sweet potatoes are tender. 

• When the soup is almost ready add kale and simmer for another 3-4 minutes. 

• Remove the cinnamon stick and jalapeno pepper at the end.

• Serve in a bowl and add lemon juice  if desired.