THE RECIPE JOURNAL · Main Course
Vegan Creamy Sweet Potato Soup with Kale Pesto
This cozy soup blends the natural sweetness of roasted sweet potatoes with a rich, creamy texture that’s completely dairy-free. Topped with vibrant kale pesto, it’s a delicious and nourishing meal perfect for any day.
FROM THE KITCHEN • Vegan Creamy Sweet Potato Soup with Kale Pesto
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a large pot over medium heat until it’s shimmering. Toss in the chopped celery and onion, and cook them for about 3 to 4 minutes until they soften up. Then add the garlic and cook for another minute until you can really smell that lovely aroma. Next, stir in the broth along with turmeric, ginger, cayenne, cumin, salt, and pepper. Bring everything to a gentle boil.
02
Step 2
Carefully transfer the mixture to a high-speed blender and blend on high for about a minute. Add the mashed sweet potato and coconut milk, then blend again until the soup is nice and creamy—this usually takes around 4 minutes. If the soup feels too thick, just add a bit more broth or water. Pour it back into the pot, cover, and keep it warm.
03
Step 3
For the kale pesto, combine the kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Blend it on high, stopping occasionally to scrape down the sides, until it turns into a smooth paste—about 3 minutes. Slowly drizzle in the olive oil, a tablespoon at a time, blending after each addition. If it looks too thick, feel free to add a little more oil or lemon juice to loosen it up.
04
Step 4
When you’re ready to serve, ladle the warm soup into bowls and dollop some of the kale pesto on top. Enjoy!
Why you’ll love it
This soup is a comforting and nutritious meal that combines the natural sweetness of sweet potatoes with the vibrant flavors of kale pesto. It’s creamy without dairy, making it perfect for anyone following a vegan or plant-based diet. Plus, it’s packed with vitamins and fiber to keep you feeling satisfied and energized.
How to serve
Serve this soup warm with a drizzle of extra kale pesto on top for added flavor and color. It pairs well with crusty bread or a fresh green salad for a complete meal. You can also sprinkle some toasted pumpkin seeds for a nice crunch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
