Warm up with a bowl of this deliciously creamy sweet potato kale soup. This vegan soup is full of veggies, and has a silky texture thanks to canned coconut milk. This is sure to become a wintertime favorite!
I love a good soup recipe in the cold winter months. We love to sit down to a bowl of tomato carrot soup, or gluten free chicken noodle, or this sweet potato kale soup.
This recipe is from my friend Julia from The Roasted Root, who wrote an awesome cookbook all about kale. I love this recipe because it’s naturally free of dairy, wheat, and all the top allergens.
If you’re a person who struggles to get enough leafy greens in their diet (that’s me), than I think this is the soup for you. It’s creamy, flavorful, and I would never guess that it has a ton of fresh kale inside.
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Top Tip
You could use a regular blender to make this soup smooth, but I recommend an immersion blender. I always use the immersion blender in the soup pot and it works out very well! (Fewer dishes to wash, and less chance of burning myself by pouring hot soup into a blender).
Ingredient Notes
- Sweet Potatoes – You want true sweet potatoes, not yams. Sweet potatoes have bright orange flesh and reddish brown skins. Yams have white flesh, and that’s not what you want.
- Kale – Curly kale is what you’ll need for this soup. It’s a little more tender than the large, dinosaur kale.
- Coconut Milk – Full fat coconut milk creates a silky smooth soup base.
- Broth – Feel free to use your favorite broth – vegetable broth or chicken broth will work well in this recipe.
Step by Step Instructions
- Cook the onions and garlic in olive oil, until softened and browned. Add the spices and salt to the pan.
- Add the chopped kale to the pan, and cook until it is wilted.
- Scoop the flesh out of the roasted sweet potato.
- Add the sweet potato, coconut milk, and broth to the pan. Bring to a simmer, then simmer for 5 minutes.
- Use an immersion blender to puree the soup until it’s smooth. Season with more salt and pepper if needed.
Serving Suggestions
Serve this soup with:
Storage
Store leftover soup in an airtight container in the fridge. It should stay fresh for 3-4 days.
Disclosure: This post contains paid affiliate links.Â
Recipe
Creamy Sweet Potato and Kale Soup (Dairy Free).
Ingredients
- 1 large sweet potato about a half pound
- 2 Tablespoons olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- ¾ teaspoon salt
- 4 cups curly kale leaves chopped
- 3 cups low sodium vegetable broth or chicken broth
- 1 cup full-fat coconut milk
Instructions
- Preheat the oven to 400 degrees F.
- Using a fork, poke several holes in the sweet potato. Wrap the sweet potato in foil and roast it in the oven for 50 to 60 minutes, or until cooked through. If you are short on time, you can cook it in the microwave (see notes).
- Add the oil to a large soup pot and heat to medium. Add the onion and garlic and saute until completely softened and browned, about 12 to 15 minutes. Add the spices and salt and saute for an additional 2 minutes.
- Add the chopped kale leaves and cover the pot. Allow the kale leaves to cook and soften, about 1 to 2 minutes.
- Scoop the flesh out of the sweet potato and add to the pot. Add the coconut milk and the vegetable broth, and bring to a simmer. Simmer for about 5 minutes.
- Remove from heat and blend the soup inside the pot with an immersion blender until very smooth.
- Season with more salt and pepper if desired.
Notes
Nutrition
This recipe was originally posted in 2014 and was adapted from Let Them Eat Kale! If you want to purchase Let Them Eat Kale! you can find it on Amazon (affiliate link), Barnes and Noble, and Walmart.
amy cutting
This was delicious! I made it with a white sweet potato and it came out very creamy and tons of flavor.
Kelly Roenicke
I’m so glad it worked out! Thanks for letting me know!
D
This is one of our favorite soups!
Azu
I love healthy vegetable soups and this one looks sooo good. Lately I have been trying to add kale to a lot of my dishes so it seems like a win-win.
olivia - primavera kitchen
I love Julia’s blog! I am sure this recipe are very delicious like everything you both do! Thanks a lot for sharing one of her book recipes!
Emily @ Zen & Spice
I’ve been wanting to try more recipes with kale! Right now I just sautee it with some olive oil and minced garlic. This book would be a great way to spice it up a bit!
nourished roots
Wow! This sounds seriously yummy! I cannot wait to try this. Sweet potato and kale- what an awesome mix!!
Almost Getting It Together
I love kale… sometimes it’s a little earth-y for me in smoothies but it’s the best on pizza, salads and soups!
Amber
Sounds so delicious. I haven’t gotten over kale yet, still obsessed with it! :]
Pamela @ Brooklyn Farm Girl
Super recipe that makes me all kinds of excited. We have a ton of lettuce in the garden right now so this soup has to be made! Yum!
Kristine @ Kristine's Kitchen
This soup looks wonderful! I’m always trying to find new ways to incorporate kale into our meals, and that cookbook looks full of great ideas!
Julia
Thank you so much for all of your kind words and for sharing my recipe, Kelly! I can’t tell you how much I appreciate it! I’m so glad you enjoyed the soup and let me know if you try some of the other recipes, too! xoxo
Natalie @ Tastes Lovely
I can tell I will love this cookbook. Kale is just the best! I can see why you picked this sweet potato and kale soup. Looks delicious! Thanks for the giveaway : )
Sarah@WholeandHeavenlyOven
What a totally awesome giveaway, Kelly! I LOVE Julia’s blog and I’ve been (impatiently) waiting to get my hands on her new book! That soup looks like perfection. And I totally want it for lunch today. ;)