A delicious way to warm up this winter! We hope you love our Carrot, Sweet Potato and Kale Soup recipe as much as we do!

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!