Luxuriously creamy despite containing no dairy, this vegan soup is chockful of nutrient-rich veggies and flavor.
Add the tablespoon of coconut oil, onion, and garlic to a large pot. Sauté over medium-high heat, stirring frequently, until softened, about three to four minutes.
Add the stock, sweet potatoes, kale, cannellini beans, carrots, bay leaves, and spices. Bring to a boil, then reduce to a gently-rolling simmer and let cook for at least 20 minutes.
Toward the end of the simmering process, melt the half cup of coconut oil in a saucepan over medium-low heat. Whisk in the flour so that a smooth paste forms. Then stir in the milk, a little at a time, until a creamy sauce emerges. Reduce heat as needed during this process.
Mix the sauce in with the rest of the soup, remove the bay leaves, and voilà! Creamy (Dairy-Free) Sweet Potato, Kale, and Cannellini Bean Soup awaits.