Yields 6-8 cups
2 medium sweet potatoes,
already baked
4 cups vegetable broth
1
/2 cup sweet onion, chopped
2 cups kale, chopped
1 cup unsweetened coconut milk
1/2 teaspoon chipotle spice
(or other preferred spice)
Salt and pepper to taste
|  | | | REMOVE skins from baked sweet potatoes.
PURÉE potatoes and all other ingredients (except kale) on high speed in food processor.
TRANSFER ingredients to soup pot. Add kale and allow to wilt over low heat. Simmer until ready to serve.
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Adapted from The Family Kitchen