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A pot of Creamy (Dairy-Free) Sweet Potato, Kale, and Cannellini Bean Soup with a ladle in it

Creamy (Dairy-Free) Sweet Potato, Kale, and Cannellini Bean Soup

Luxuriously creamy despite containing no dairy, this vegan soup is chockful of nutrient-rich veggies and flavor.

Course Main Course, Soup
Keyword Comfort Food, Cozy Meals, Dairy-Free, Dinners, Soups, Vegan
Servings 6
Author A Cookable Feast


  • 1 tbs. coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 5 cups vegetable stock
  • 2 medium sweet potatoes, peeled and cubed
  • 3 cups tightly-packed kale leaves, torn into bite-sized pieces
  • 2 cups cooked cannellini beans
  • 1 1/2 cups peeled and chopped carrots
  • 2 bay leaves
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 1/4 tsp. coriander
  • 1/2 cup coconut oil
  • 1/2 cup flour
  • 2 cups almond milk


  1. 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.

  2. 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.

  3. 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.

  4. Mix the sauce in with the rest of the soup, remove the bay leaves, and voilĂ ! Creamy (Dairy-Free) Sweet Potato, Kale, and Cannellini Bean Soup awaits.