As much as we love and live on raw blends, there is really something to be said for a hot, delicious bowl of nourishment at this time of year. The inherent creaminess of the sweet potato works perfectly to create a satiating soup that tastes almost decadent, but is really bursting with body-loving goodness. And, of course, we just couldn’t help ourselves from including some kale.

Aside from the sweet, complex, earthy yum aspect, sweet potatoes score extremely high on the nutrient chart. The beautiful hue is supplied courtesy of beta carotene, a vitamin A precursor that supports vision and the immune system. Beta carotene also functions as an antioxidant, helping to protect the body from damaging free radicals. With beta carotene clearly the star of the sweet potato show, let’s not forget the supporting cast: vitamin C, manganese, vitamin B6, potassium and the all-important fiber.

As with all of our recipes, this one is easy, incredibly yummy, nourishing and basically foolproof.

Sweet Potato & Kale Warm-Me-Up Soup

Sweet Potato and Kale Soup
4 cups water

2 medium sweet potatoes

1 clove garlic

Pinch of himalayan salt (or as desired!)

50-100grams (g) organic kale (either lightly steamed or blended in raw)

Pinch cayenne pepper (optional)

Pinch black pepper (optional)

1 teaspoon (tsp) coconut oil

1/2 avocado (either blended in or served on top)

Boil water, add sweet potatoes and garlic, then lower heat and cook until the sweet potatoes are cooked. Add kale at the last minute to flash cook if desired.

Pour broth, potatoes, kale and remaining ingredients into your blender. Blend to desired consistency.


Optional nutrient boosting garnishes: hemp seeds, black sesame, cayenne pepper or black pepper.


This article originally appeared on and is republished here with permission.

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