Johnson's Maple-Glazed Sweet Potato & Kale Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, nutrient-packed soup featuring roasted sweet potatoes, hearty kale, and a hint of maple sweetness—celebrating America's diverse culinary heritage. This american-inspired soups (vegetarian) ready in about 60 minutes pairs Sweet potatoes, Olive oil, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, peeled and cubed Sweet potatoes
• 2 tbsp Olive oil
• 1 medium, diced Yellow onion
• 3, minced Garlic cloves
• 4 cups Vegetable stock
• 3 cups, stems removed and chopped Kale
• 2 tbsp Maple syrup
• 1/2 cup Diced carrots
• 1/2 cup Diced celery
• 2, leaves removed Thyme sprigs
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Coconut milk

Instructions

1. Step 1: Toss sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast at 425°F for 25 minutes until tender and slightly caramelized.
2. Step 2: While potatoes roast, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onions, carrots, and celery, sautéing for 5 minutes until softened. Add garlic and thyme, cooking for 1 minute until fragrant.
3. Step 3: Stir in roasted sweet potatoes, vegetable stock, and 1/2 tsp salt. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to meld flavors.
4. Step 4: Remove thyme sprigs and blend half the soup using an immersion blender until smooth. Return to pot, then stir in kale and simmer for 5 minutes until kale is tender but bright green.
5. Step 5: Stir in maple syrup and coconut milk, then season with additional salt and pepper to taste. Simmer for 2 more minutes until heated through, but do not boil. Serve hot with extra kale leaves for garnish.