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!