Creamy and flavorful vegan sweet potato soup topped with a vibrant kale pesto.

This vegan sweet potato soup with kale pesto is a comforting and healthy dish perfect for chilly days. The creamy soup is made with roasted sweet potatoes and coconut milk, while the kale pesto adds a fresh and zesty twist. It's a great way to enjoy a nutritious meal that is both satisfying and delicious.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 can of coconut milk
• Salt and pepper to taste
• 2 cups kale, stems removed and chopped
• 1/4 cup raw walnuts
• 2 tablespoons nutritional yeast
• Juice of 1 lemon
• 3 tablespoons olive oil
• Optional toppings: pumpkin seeds, red pepper flakes, chopped fresh parsley

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potatoes with a bit of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
3. In a large pot, sauté the onion and garlic until translucent.
4. Add the roasted sweet potatoes, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and let simmer for 15 minutes.
5. Meanwhile, make the kale pesto. In a food processor, combine kale, walnuts, nutritional yeast, lemon juice, and olive oil. Blend until smooth, adding more olive oil if needed.
6. Season the soup with salt and pepper to taste. Use an immersion blender to blend until smooth and creamy.
7. Serve the soup hot, topped with a dollop of kale pesto and any optional toppings you desire.

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