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Carrot, Sweet Potato and Kale Soup

Carrot, Sweet Potato and Kale Soup


  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 sweet potato, diced
  • 1 acorn squash, peeled and diced
  • 1 pound carrots, diced
  • 6 cups broth or water
  • Driftless Organics Sunflower Oil (or olive oil)
  • 1 tablespoon curry powder
  • ½ cup coconut milk
  • Leaves from one green kale top, chopped
  • Salt & pepper


  1. Saute onions and garlic in oil until browned. Add sweet potato, squash, and carrots and saute for a few minutes.
  2. Add broth, coconut milk, curry powder and salt and pepper (to taste). Cook until veggies are soft.
  3. Puree about ¾ of the mixture with an immersion blender or in a regular blender; return to pot, if using a regular blender.
  4. Add kale and cook for a minute or two longer.
  5. This soup is great as a leftover too! Try making a double batch and keeping in your fridge for up to five days. Enjoy!

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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