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Sweet potato and kale soup recipe

Creamy Sweet Potato and Kale Soup.

A creamy, flavorful, nutrient rich sweet potato and kale soup that's perfect for autumn!

Course Soup
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 262 kcal
Author Julia Mueller


  • 1 large sweet potato roasted
  • 2 Tablespoons grapeseed oil or olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • salt to taste
  • 4 cups curly kale leaves chopped
  • 3 cups vegetable broth
  • 1 cup full-fat coconut milk


  1. Preheat the oven to 400 degrees.
  2. Using a fork, pole several hopes 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.
  3. Add 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 an additional 2 minutes.
  4. Add the chopped kale leaves and cover the pot. Allow the kale leaves to cook and soften, about 1 to 2 minutes.
  5. 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.
  6. Remove from heat and blend the soup inside the pot with an immersion blender until very smooth.
  7. Serve soup with rustic bread and enjoy!
Nutrition Facts
Creamy Sweet Potato and Kale Soup.
Amount Per Serving
Calories 262 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Sodium 758mg33%
Potassium 623mg18%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 4g4%
Protein 5g10%
Vitamin A 11680IU234%
Vitamin C 84.7mg103%
Calcium 137mg14%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.