Sweet Potato and Kale Soup
A vibrant, soulful soup blending roasted sweet potatoes and kale with warming spices and a hint of smoky depth. This American-inspired soup recipe (vegan, gluten free), ready in about 55 minutes, pairs sweet potatoes, kale leaves, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 large (about 1.5 lbs), peeled and diced into 1-inch cubes sweet potatoes
- 4 cups, stems removed and chopped kale leaves
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrots
- 3, minced garlic cloves
- 6 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 large peeled and diced sweet potatoes with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
- Step 2: While the sweet potatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 2 diced carrots, sautéing for 5-6 minutes until softened and translucent.
- Step 3: Add 3 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp ground cumin to the pot. Cook for 1 minute until aromatic.
- Step 4: Pour in 6 cups vegetable broth and bring to a simmer. Add the roasted sweet potatoes and 4 cups chopped kale leaves, cooking for 10 minutes until the kale is wilted and tender.
- Step 5: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in 1 tbsp lemon juice and season with 1/2 tsp black pepper and additional salt to taste before serving warm.
Frequently asked questions
How long does Sweet Potato and Kale Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweet Potato and Kale Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.
Can I substitute ingredients in Sweet Potato and Kale Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Potato and Kale Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sweet Potato and Kale Soup vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
