Sweet Potato and Kale Soup

Peel and dice the sweet potatoes and set aside in a bowl of water to prevent discoloration.

Set a large pot on the stove and set heat to medium.

When hot, add the olive oil and onions and saute a few minutes until softened.

Add the spices and stir to coat the onions. Add a couple tablespoons of the coconut milk and saute for a couple minutes.

Add the sweet potatoes and saute for a couple of minutes.

Add the celery and carrots and chickpeas and saute for a few more minutes.

You can add a little more coconut milk and stir with a wooden spatula scraping the bottom of the pot.

Add the kale and salt. Stir and saute for a minute.

Add the pepper and enough water to just cover the vegetables.

Bring to a boil and simmer for 20 minutes.

Add the coconut milk.

Using a stick blender, blend until you have your desired consistency.

Stir in the nutritional yeast if using. It will add a little more “creaminess.”