- STEP 1
In a large saucepan warm the olive oil over medium heat. SautÃÂÃÂ© onion, shallot, carrots and celery until the onions are translucent, about 5 minutes.
- STEP 2
Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch.
- STEP 3
Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes.
- STEP 4
Discard bay leaf and thyme branches and puree the soup with a vertical blender. Add sea salt and kale, cover, and cook an additional 10 minutes.