Estate Sale Sweet Potato & Kale Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A comforting, hearty soup made with locally grown sweet potatoes and fresh kale, simmered in a creamy coconut milk base with aromatic herbs. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs medium sweet potatoes, kale, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes
• 2 cups kale
• 1 can coconut milk
• 1/2 cup onion
• 2 cloves garlic
• 4 cups vegetable broth
• 1 tbsp fresh thyme
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Finely chop 1/2 cup onion and mince 2 garlic cloves. Heat 1 tbsp olive oil in a large pot over medium heat. Sauté onions until translucent (5 minutes), then add garlic and cook until fragrant (1 minute).
2. Step 2: Add diced sweet potatoes, 4 cups vegetable broth, 1 tbsp fresh thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes until potatoes are fork-tender.
3. Step 3: Stir in 2 cups chopped kale and cook for 3 more minutes until wilted. Remove from heat and blend half the soup with an immersion blender until smooth, leaving the rest chunky.
4. Step 4: Stir in 1 can coconut milk (13.5 oz) and return to low heat for 2 minutes to warm through. Adjust seasoning with additional salt and pepper if needed.