Sweet Potato Soup with Kale Pesto

Ingredients

• 2 tbsp Olive Oil
• ½ cup Celery
• ⅔ cup Onion
• 2 cloves Garlic
• 2 cups Vegetable Broth
• ¾ tsp Turmeric
• ¾ tsp Fresh Ginger
• ¼ tsp Cayenne Pepper
• ¼ tsp Cumin
• Salt
• Black Pepper
• 2 cups And Mashed Sweet Potatoes
• 1 cup Canned Unsweetened Coconut Milk
• 1 cup Kale
• ½ cup English Walnuts
• ¼ cup Nutritional Yeast
• ½ Lemon
• 1 clove Garlic
• Salt
• Black Pepper
• 5 tbsp Olive Oil

Instructions

1. 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.
2. 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.
3. 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.
4. Ladle the warm soup into bowls and spoon some pesto on top of each serving.