Simple Curried Sweet Potato and Baby Kale Soup


Simple Sweet Poato Soup is in the house!

So I’ve been oh-so slightly obsessed with sweet potatoes lately.

But what’s not to love?

Healthy carbs, including fibre and starch, major vitamins and minerals plus they’re cheap?!

Sign me up. 

I’ve definitely always loved these guys, but just recently, I’ve taken it to a whole new level.

The other night I made a super simple side dish with them.

I roasted some sweet potatoes and then while they were still warm, fresh from the oven, I tossed them with some baby kale.

Check it out:

The heat from the potatoes made the kale wilt.

This would work well with spinach too – and probably a little less well with regular kale, just because it’s so hardy.

But after that dish, I had some leftovers so I turned it into this recipe:

Simple Curried Sweet Potato Soup with Baby Kale.

Curried Roasted Sweet Potato and Baby Kale Soup

This recipe for Simple Curried Sweet Potato Soup with Baby Kale is a great transitional dish.

Like many of us, I tend to naturally eat lighter/cooler foods in the summer, and heavier/warmer foods in the winter.

This recipe is a mix of lighter (the veggies) and more filling (fibre, “warm” spices, thicker.)

Simple Curried Sweet Potato Soup, Baby Kale Soup

I also love this dish because it has cumin and coconut milk – two of my favourite flavours.

The fat from the coconut milk also boosts the satiety in this dish, which is a bonus.

Sometimes just plain veggie soups are great but don’t keep me satisfied for any length of time so this soup takes care of that – it’s so filling.

I hope you love this recipe for my Simple Curried Sweet Potato Soup with Baby Kale!


Simple Curried Sweet Potato and Baby Kale Soup
Serves 6
A great "transitional soup" as the weather warms up but you need a filling and delicious dish
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
197 calories
18 g
0 g
14 g
4 g
12 g
178 g
84 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 197
Calories from Fat 118
% Daily Value *
Total Fat 14g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 84mg
Total Carbohydrates 18g
Dietary Fiber 3g
Sugars 3g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 cups baby kale or 3 cups chopped kale (make sure to remove the thick stemmy parts – I learned this the hard way!)
  2. 2 sweet potatoes, peeled and cubed (for extra flavor, I roast sweet potato first – this takes more time of course so if you don't want to, you can skip this step)
  3. 1 can lite coconut milk
  4. 2 stalk celery
  5. 1 onion, chopped
  6. 3 cloves garlic
  7. 1 tsp ginger
  8. 2 tsp cumin
  9. 1 tsp curry
  10. 1 tsp cinnamon
  11. Dash of cayenne pepper (want more heat? Add more)
  12. Salt and pepper to taste
  13. Olive oil to saute onion
  1. Roast chopped sweet potato on a non-stick or greased baking sheet for 20 minutes at 425F.
  2. Stir halfway through cooking time.
  3. Remove from oven when done.
When sweet potatoes are almost done, start the soup
  1. Heat oil in a large pot.
  2. Saute onions and garlic in olive oil until tender.
  3. Add celery, sweet potato and spices. Toast for 1-3 minutes.
  4. Add coconut milk. Let simmer on low until sweet potato tender.
  5. Use an immersion blender to puree soup.
  6. Add kale and any water as needed to get the consistency you want.
  7. Simmer until kale is tender.
  8. Serve hot.
  1. Cook time includes roasting the sweet potato for about 40 minutes first.
  2. When I use the baby kale, I can blend it after adding the kale and it purees up.
  3. If you're using larger kale leaves and depending on your blender, you may need to blend before adding the kale.
  4. Can also sub in spinach for kale.
Love Carbs Coach https://lovecarbscoach.com/

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