Embrace the vibrant flavors and nourishing benefits of this velvety vegan sweet potato soup, elevated with a zesty kale pesto. A comforting and healthful dish that's both easy to prepare and delightful to savor.

Follow The Directions

01

Step

5 mins

Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, about 3-4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.

02

Step

5 mins

Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for about 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.

03

Step

5 mins

Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.

04

Step

1 mins

Ladle the warm soup into bowls and spoon some pesto on top of each serving.

For a smoother soup, consider using an immersion blender directly in the saucepan.
Taste and adjust seasonings as needed, especially salt and pepper.
The pesto can be made ahead of time and stored in the refrigerator for up to 3 days.
Garnish with a swirl of coconut milk or a sprinkle of chopped walnuts for added visual appeal.

Abdiel Thompson

Written by

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