2 medium sweet potatoes
4 cups vegetable broth
1/2 cup sweet onion
2 cups kale, chopped
1/2 teaspoon chipotle spice
salt/pepper to taste
1/4-1/2 cup nutritional yeast (optional)
1-3 tablespoons extra virgin olive oil (optional)
Bake the sweet potatoes and remove skin. Add the potato and all ingredients (excep kale) to a high speed blender or food processor – puree until smooth. Transfer to soup pot. Add kale and allow the hot soup to wilt the kale leaves. The kale will also help to thicken the soup. Simmer until ready to serve. Note: You could also use an immersion blender to puree the ingredients.