Vegan Sweet Potato Soup with Kale Pesto

Name: Vegan Sweet Potato Soup with Kale Pesto
Total time: 40
Yield: 6
Ingredients: 2 tablespoons extra-virgin olive oil; ½ cup chopped celery; ⅔ cup chopped onion; 2 cloves garlic, minced; 2 cups vegetable broth, or more to taste; ¾ teaspoon ground turmeric; ¾ teaspoon ground ginger; ¼ teaspoon cayenne pepper; ¼ teaspoon ground cumin; salt and ground black pepper to taste; 2 cups cooked and mashed sweet potatoes; 1 cup canned unsweetened coconut milk; 1 cup kale, stemmed and chopped; ½ cup English walnuts, coarsely chopped; ¼ cup nutritional yeast; ½ lemon, juiced, or more to taste; 1 clove garlic; salt and ground black pepper to taste; 5 tablespoons extra-virgin olive oil, or more to taste

Recipe by Bibi from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

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2 tablespoons extra-virgin olive oil
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½ cup chopped celery
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⅔ cup chopped onion
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2 cloves garlic, minced
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2 cups vegetable broth, or more to taste
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¾ teaspoon ground turmeric
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¾ teaspoon ground ginger
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¼ teaspoon cayenne pepper
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¼ teaspoon ground cumin
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salt and ground black pepper to taste

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2 cups cooked and mashed sweet potatoes
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1 cup canned unsweetened coconut milk
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1 cup kale, stemmed and chopped
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½ cup English walnuts, coarsely chopped
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¼ cup nutritional yeast
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½ lemon, juiced, or more to taste
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1 clove garlic
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salt and ground black pepper to taste
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5 tablespoons extra-virgin olive oil, or more to taste

Instructions

Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
Ladle the warm soup into bowls and spoon some pesto on top of each serving.