Creamy Sweet Potato and Sausage Soup (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil, divided.
02 - 1 pound ground Italian sausage.
03 - 1 large white onion, peeled and diced.
04 - 6 cloves garlic, minced.
05 - 4 cups vegetable broth.
06 - 5 leaves fresh sage.
07 - 2 carrots, thinly sliced.
08 - 1½ pounds sweet potato, diced.
09 - 1½ teaspoons smoked paprika.
10 - 1 (15-ounce) can white beans, rinsed and drained.
11 - 1 (15-ounce) can full-fat coconut milk.
12 - 2 large handfuls chopped fresh kale.
13 - Salt and freshly-cracked black pepper, to taste.

# Instructions:

01 - Heat 1 tablespoon oil in stockpot over medium-high. Cook sausage until browned, crumbling while cooking. Remove to plate.
02 - Heat remaining oil, sauté onion 5 minutes until soft. Add garlic and cook 1-2 minutes until fragrant.
03 - Add broth, sage, carrots, sweet potato, paprika, beans, and half the sausage. Simmer covered 15 minutes until potatoes are tender.
04 - Add coconut milk and kale, cook 1-2 minutes until kale softens. Remove sage leaves. Season with salt and pepper.

# Notes:

01 - Can use vegan sausage for vegetarian version.
02 - Optional toppings include pepitas and microgreens.
03 - Reserve half sausage for topping.

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