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Sweet Potato and Kale Soup

Rated as 5 out of 5 Stars

"Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup."
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45 m servings 308
Original recipe yields 6 servings


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  1. Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
  2. Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

Nutrition Facts

Per Serving: 308 calories; 14 40.7 7.2 0 970 Full nutrition

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Read all reviews 5
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This soup is really, really tasty! Made mostly as written, except I used the whole can of unsweetened coconut milk. Did not add extra salt. I also added tofu to pump up the protein. Yummy!

It was delicious, I will be making this soup again.

I had a curry “blend” spice that I used for all the spices.

Made it according to the recipe. Used "Better than Bouillon" vegetable stock. Turned out delicious.

First time, followed the recipe as written and it was pretty good. Second time, added more salt than the first time, about 1.5 tsp, and used coconut drink from a carton instead of canned coconu...