Cream of Sweet Potato, Kale, & Spicy Sausage Soup

Cream of Sweet Potato, Kale, & Spicy Sausage Soup

Shivangi Rao
By Shivangi Rao
Course Appetizers, Entrees


  • 2 medium Japanese or regular sweet potatoes
  • 1 package of Applegate Whole 30 approved sausage casing removed, cooked, and ready to heat
  • 1 cup of chopped frozen or fresh kale
  • 4 cloves garlic grated
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 can full-fat coconut milk
  • 1 cup of water
  • 1 tbsp coconut oil or ghee


  • Pre-heat oven to 400 degrees F.
  • Wash and dry sweet potatoes (skin on). Roast in the oven for 45 minutes or until fully cooked.
  • Once done cooking, remove from oven. Let cool and peel skin off once cool.
  • Place sweet potatoes in a pot and add in coconut milk. Use an immersion blender to blend fully. This will be your cream of sweet potato soup base.
  • Chop sausage into 1/4 inch thick pieces and set aside.
  • Grate garlic and set aside.
  • Heat a cast-iron skillet on medium heat. Add oil to the pan and let it melt.
  • Add sausage and grated garlic to the pan along with cumin, coriander, and red chili powder. Saute until sausage begins to crisp up a little on the outside.
  • Add in the kale, salt, and pepper and saute with sausage until tender.
  • Put entire sausage/kale mixture from pan into the pot with the cream of sweet potato soup. Add in one cup of water. Mix everything well.
  • Let the soup simmer for 15-20 minutes on low heat until fully heated.
  • Taste and adjust seasonings (especially salt and spice).
  • Serve hot!
Tried this recipe?Mention @raodyrecipes if you like it!

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