Sweet Potato and Kale Soup
Prep time
Cook time
Total time
Serves: 6 servings
  • 3 sweet potatoes
  • 3 tablespoons olive oil
  • 1 onion diced or roughly chopped
  • 2 tablespoons tumeric powder
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 3 ribs of celery roughly chopped
  • 2 cups of baby carrots
  • 1 can chickpeas drained and rinsed
  • 1 bunch of tuscan kale leaves shredded or 3 cups baby kale
  • sea salt to taste (I use about 2 teaspoons)
  • ½ teaspoon pepper
  • water
  • ⅔ cup unsweetened milk alternative (coconut beverage works great!)
  • 1 tablespoon nutritional yeast (optional)
  1. Peel and dice the sweet potatoes and set aside in a bowl of water to prevent discoloration.
  2. Set a large pot on the stove and set heat to medium.
  3. When hot, add the olive oil and onions and saute a few minutes until softened.
  4. Add the spices and stir to coat the onions. Add a couple tablespoons of the coconut milk and saute for a couple minutes.
  5. Add the sweet potatoes and saute for a couple of minutes.
  6. Add the celery and carrots and chickpeas and saute for a few more minutes.
  7. You can add a little more coconut milk and stir with a wooden spatula scraping the bottom of the pot.
  8. Add the kale and salt. Stir and saute for a minute.
  9. Add the pepper and enough water to just cover the vegetables.
  10. Bring to a boil and simmer for 20 minutes.
  11. Add the milk alternative.
  12. Using a stick blender, blend until you have your desired consistency.
  13. Stir in the nutritional yeast if using. It will add a little more "creaminess."
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-potato-and-kale-soup