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Vegan Sweet Potato Soup Topped with Kale Pesto
This creamy and comforting soup combines the natural sweetness of roasted sweet potatoes with the vibrant, fresh flavors of homemade kale pesto. It’s a simple, nourishing meal that’s perfect for cozy evenings or anytime you need a healthy boost.
◷40 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Saut Aromatics
Start by warming 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, stirring occasionally until they soften up. Add the garlic next and cook for another minute until you can really smell that lovely aroma.
2
Blend Spiced Broth
Now stir in the broth along with turmeric, ginger, cayenne, cumin, salt, and pepper. Bring the mixture to a boil. Once it’s bubbling, carefully pour everything into a high-speed blender. Blend on high for about a minute until smooth.
3
Blend Sweet Potato Soup
Add the mashed sweet potato and coconut milk to the blender, then keep blending for around 4 minutes until the soup is nice and creamy. If it feels too thick, just thin it out with a splash of broth or water. Pour the soup back into the pot and keep it warm while you make the pesto.
4
Blend Kale Pesto
For the kale pesto, combine the kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Blend on high, pausing to scrape down the sides as needed, until it forms a paste—this usually takes about 3 minutes. Slowly drizzle in the olive oil, a tablespoon at a time, blending after each addition. If the pesto feels too thick, add a bit more oil or lemon juice until it’s just right.
5
Serve with Kale Pesto
When you’re ready to serve, ladle the warm soup into bowls and top each one with a generous spoonful of the kale pesto. Enjoy!
Why You’ll Love This Recipe
This soup is comforting and full of natural sweetness from the sweet potatoes. It’s packed with nutrients and easy to make. The kale pesto adds a fresh, vibrant flavor that perfectly balances the creamy soup.
Serving Suggestions
Serve the soup hot with a dollop of kale pesto on top for a burst of color and flavor. It pairs well with crusty bread or a simple green salad for a complete meal. Add some toasted pumpkin seeds for extra crunch.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it’s too thick. The kale pesto is best kept separate and used within 3 days.
