In a large pot, heat 1 tsp of olive oil over medium heat.

Add the chopped onion to the pot and sauté until it becomes translucent, about 3-4 minutes.

Next, introduce 2 minced garlic cloves into the mix and cook for 1 minute.

Add the diced sweet potatoes, 4 cups of vegetable broth, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 1/4 tsp red pepper flakes. Stir them well.

Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the sweet potatoes are tender, roughly 15-20 minutes.

Stir in 4 cups of chopped kale and cook for an additional 5 minutes until the kale is tender and bright green.

If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency.

Ladle the warm soup into bowls and enjoy it while it's steaming.