This cozy soup combines the natural sweetness of roasted sweet potatoes with a vibrant, homemade kale pesto for a deliciously comforting meal. It's perfect for warming up on chilly days while keeping things light and vegan-friendly.
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, stirring occasionally, until they’re soft and fragrant—about 3 to 4 minutes. Then add the garlic and cook it for another minute or so until you can really smell it. Pour in the broth along with the turmeric, ginger, cayenne, cumin, salt, and pepper. Bring everything up to a boil.
Carefully transfer the mixture to a blender and puree on high for about a minute until smooth. Add the mashed sweet potato and coconut milk, then blend again for a few minutes until the soup is nice and creamy. If it feels too thick, just add a bit more broth or water to loosen it up. Keep the soup covered and warm.
For the kale pesto, throw the kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper into a food processor or blender. Blend it all together until it forms a thick paste, stopping every now and then to scrape down the sides so everything gets mixed well. Gradually add the olive oil, a tablespoon at a time, blending after each addition. If the pesto looks too dense, a little extra oil or lemon juice will help smooth it out.
When you’re ready to eat, ladle the warm soup into bowls and top each serving with a generous spoonful of the kale pesto. Enjoy!
- Roast the sweet potatoes before adding them to the soup for extra sweetness and depth.
- Use fresh kale for the pesto to keep the flavor bright and avoid bitterness.
- Adjust the thickness by adding more vegetable broth if you prefer a lighter soup.
This soup is a comforting blend of creamy sweet potatoes and vibrant kale pesto. It’s packed with nutrients and full of flavor, making it a perfect meal for any season. Plus, it’s entirely plant-based and easy to customize.
Serve the soup warm with a drizzle of extra kale pesto on top. It pairs well with crusty bread or a simple side salad for a complete meal. You can also add a sprinkle of toasted nuts for extra crunch.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. The pesto can be stored separately to keep its fresh flavor longer.
